Determination of oxidative stability in mixtures of edible oil with nonlipidic substances
The storage of lipid foods is mostly affected by the oxidation of lipid fraction. Dry foods are particularly sensitive because lipids are not protected by hydrated proteins against oxidation. A method suitable for testing dry foods was studied in model mixtures of rapeseed oil with albumin or cellul...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2001-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200101-0004_determination-of-oxidative-stability-in-mixtures-of-edible-oil-with-nonlipidic-substances.php |