Study of factors influencing oxidation which occur in irradiated fats

Lundberg, W. O.

Study of factors influencing oxidation which occur in irradiated fats

1960

Lundberg, W. O.

Abstract: A 1960 study of the effect of irradiation of lard and corn oil on fat stability found that fat stability decreased with increasing irradiation dose, and that irradiation under oxygen is much more deleterious than irradiation under vacuum. Fat stability decreases were largely due to irradiation destruction of antioxidants.

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Mots clés AGROVOC

antioxidants antioxidants corn oil food irradiation food quality lard lipid peroxidation lipids peroxidation

Informations bibliographiques

Editeur

Quartermaster Food and Container Institute for the Armed Forces, Research and Engineering Command, Quartermaster Corps, U.S. Army

D'autres materias

Storage quality; Fat; University research

Langue

anglais

Note

[official investifator, W.O. Lundberg ; collaborator, J.R Chipault].

Type

Monograph; Book; Text; Report

Sur AGRIS depuis: 2024-02-27

Date de modification: 2025-07-19

Format: MODS

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Study of factors influencing oxidation which occur in irradiated fats

1960

Mots clés AGROVOC

Informations bibliographiques