Relationships among headspace oxygen, peroxide value, and conjugated diene content of soybean oil oxidation
2004
Chung, H.J. | Colakoglu, A.S. | Min, D.B.
Relationships among headspace oxygen uptake, peroxide value, and conjugated dienes content in the oxidation of soybean oils in a gas-tight bottle were studied for 24 h under light and 96 h in the dark at 55°C. The theoretical peroxide value determined by oxygen uptake continuously increased as storage time increased. The headspace oxygen method is simple and reproducible and may be the best analytical method to evaluate the oxidative stability of oils.
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书目信息
Journal of food science
卷
69
期
2
ISSN
0022-1147
其它主题
Food chemistry; Conjugated dienes; Storage time; Food composition and quality - field crop products; Dienoic fatty acids; Antioxidant activity; Peroxide value; Headspace analysis; Food storage - field crop products
语言
英语
注释
2019-12-05
类型
Journal Article; Text
2024-02-28
MODS