Measurement of Oxidative Rancidity in Food Fats
نویسندگان
چکیده
منابع مشابه
Development of Rancidity in Walnuts
The rancidification of walnuts was promoted by storing shelled kernels at 38°C for 4 weeks. Of six varieties tested, only 'Howard' and 'Chandler' kernels went rancid during this period. Their deterioration was preceded by the appearance of lipase (an oil digesting enzyme) in kernels and an accumulation of free fatty acids in the oil. The implications and limitations of these observations are di...
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It has long been realized that the analytical characteristics of deteriorated butterfats depart considerably from those of the fresh fats. It is the more surprising, therefore, that the changes in butterfat, or ghee, during ordinary rancidificationin loosely corked containers exposed to diffused daylight-have not been more intensively studied. Elsdon, Taylor & Smith (1931) studied commercial bu...
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1979
ISSN: 1884-2003
DOI: 10.5650/jos1956.28.85