Methods for detention of lipid rancidity

A tétel rövid nézete
dc.contributor.authorNagy, Mária
dc.contributor.authorGyőri, Zoltán
dc.contributor.authorBorbélyné Varga, Mária
dc.date.accessioned2021-06-28T10:56:22Z
dc.date.available2021-06-28T10:56:22Z
dc.date.issued2020-09-08
dc.description.abstractThere 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.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 50 (2012) , 117-120
dc.identifier.doihttps://doi.org/10.34101/actaagrar/50/2576
dc.identifier.issn2416-1640
dc.identifier.issue50
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/316218en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/2576
dc.rights.accessOpen Access
dc.subjectrancidityen
dc.subjectlipiden
dc.subjectoilen
dc.subjectNIRen
dc.subjectperoxidationen
dc.titleMethods for detention of lipid rancidityen
dc.typefolyóiratcikkhu
dc.typearticleen
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