Methods for detention of lipid rancidity

A tétel rövid nézete
dc.creatorNagy, Mária
dc.creatorGyőri, Zoltán
dc.creatorBorbélyné Varga, Mária
dc.date2020-09-08
dc.date.accessioned2021-06-28T10:56:22Z
dc.date.available2021-06-28T10:56:22Z
dc.descriptionThere 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.
dc.formatapplication/pdf
dc.identifierhttps://ojs.lib.unideb.hu/actaagrar/article/view/2576
dc.identifier10.34101/actaagrar/50/2576
dc.identifier.urihttp://hdl.handle.net/2437/316218
dc.languageeng
dc.publisherFaculty of Agricultural and Food Sciences and Enviromental Management of the Debrecen University, Debrecen.
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/2576/7556
dc.sourceActa Agraria Debreceniensis; No. 50 (2012); 117-120
dc.source2416-1640
dc.source1587-1282
dc.subjectrancidity
dc.subjectlipid
dc.subjectoil
dc.subjectNIR
dc.subjectperoxidation
dc.titleMethods for detention of lipid rancidity
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Article
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Acta Agraria Debreceniensis