ANTIOXIDANT EFFECTIVENESS IN INTERMEDIATE MOISTURE CONTENT MODEL SYSTEMS
- 1 May 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (3), 479-483
- https://doi.org/10.1111/j.1365-2621.1974.tb02929.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- DECREASE OF LINOLEATE OXIDATION RATE DUE TO WATER AT INTERMEDIATE WATER ACTIVITYJournal of Food Science, 1974
- SORPTION HYSTERESIS AND CHEMICAL REACTIVITY: LIPID OXIDATIONJournal of Food Science, 1973
- STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid OxidationJournal of Food Science, 1972
- Metal‐catalyzed oxidation in the presence of water in foodsJournal of Oil & Fat Industries, 1971
- Kinetics of lipid oxidation in foodsC R C Critical Reviews in Food Technology, 1971
- Oxidation at intermediate moisture contentsJournal of Oil & Fat Industries, 1971
- Effects of humidification on activity of catalysts and antioxidants in model systemsJournal of Oil & Fat Industries, 1969
- Kinetics of linoleate oxidation in model systemsJournal of Oil & Fat Industries, 1969
- Influence of the activity of water on the spoilage of foodstuffsInternational Journal of Food Science & Technology, 1968