Methods for detention of lipid rancidity

Fájlok
Dátum
Szerzők
Nagy, Mária
Győri, Zoltán
Borbélyné Varga, Mária
Folyóirat címe
Folyóirat ISSN
Kötet címe (évfolyam száma)
Kiadó
Faculty of Agricultural and Food Sciences and Enviromental Management of the Debrecen University, Debrecen.
Absztrakt
Leírás
There are various methods available for measurement of lipid oxidation in foods.Changes in chemical, physical, or organoleptic properties of fats and oils during oxidation may be monitored to assess the extent of lipid oxidation. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. The available methods to monitor lipid oxidation in foods and biological systems may be divided into two groups. The first group measures primary oxidative changes and the second determines secondary changes that occur in each system.
Kulcsszavak
rancidity, lipid, oil, NIR, peroxidation
Forrás