STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation
- 1 January 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (1), 154-159
- https://doi.org/10.1111/j.1365-2621.1972.tb03408.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Oxidation at intermediate moisture contentsJournal of Oil & Fat Industries, 1971
- Effects of model system composition on autoxidation of methyl linoleateJournal of Agricultural and Food Chemistry, 1971
- Effect of water‐binding agents on the catalyzed oxidation of methyl linoleateJournal of Oil & Fat Industries, 1970
- 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
- PARAMETERS FOR MOISTURE CONTENT FOR STABILIZATION OF FOOD PRODUCTSPublished by Defense Technical Information Center (DTIC) ,1968
- Rate of Deterioration of Freeze‐Dried Salmon as a Function of Relative HumidityJournal of Food Science, 1968
- Autoxidation of Methyl Linoleate in Freeze‐Dried Model Systems. I. Effect of Water on the Autocatalyzed OxidationJournal of Food Science, 1966
- A NEW TREATMENT OF HYGROSCOPIC EQUILIBRIA: APPLICATION TO WALNUTS (JUGLANS REGIA) AND OTHER FOODSaJournal of Food Science, 1957