DECREASE OF LINOLEATE OXIDATION RATE DUE TO WATER AT INTERMEDIATE WATER ACTIVITY
- 1 January 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (1) , 112-113
- https://doi.org/10.1111/j.1365-2621.1974.tb01000.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- ANTIOXIDANT EFFECTIVENESS IN INTERMEDIATE MOISTURE CONTENT MODEL SYSTEMSJournal of Food Science, 1974
- SORPTION HYSTERESIS AND CHEMICAL REACTIVITY: LIPID OXIDATIONJournal of Food Science, 1973
- 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 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
- Autoxidation of Methyl Linoleate in Freeze‐Dried Model Systems. II. Effect of Water on Cobalt‐Catalyzed OxidationJournal of Food Science, 1966