Lipid oxidation in potato chips
- 1 September 1983
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 60 (9) , 1662-1665
- https://doi.org/10.1007/bf02662428
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Correlation of Sensory Evaluation and Instrumental Gas Chromatographic Analysis of Edible OilsJournal of Food Science, 1981
- Chemical reactions involved in the deep‐fat frying of foods1Journal of Oil & Fat Industries, 1978
- Volatiles and oil qualityJournal of Oil & Fat Industries, 1977
- Measuring flavor deterioration of fats, oils, dried emulsions and foodsJournal of Oil & Fat Industries, 1977
- PENTANE FORMATION AND RANCIDITY IN VEGETABLE OILS AND IN POTATO CHIPSJournal of Food Science, 1974
- Alkylthiazoles in potato productsJournal of Agricultural and Food Chemistry, 1974
- ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM POTATO CHIPSJournal of Food Science, 1973
- EFFECTS OF ENVIRONMENTAL FACTORS ON THE OXIDATION OF POTATO CHIPSJournal of Food Science, 1972
- Characterization of volatile pyrazine and pyridine components of potato chipsJournal of Agricultural and Food Chemistry, 1971
- Food Flavor Changes, Relationship between Monocarbonyl Compounds and Flavor of Potato ChipsJournal of Agricultural and Food Chemistry, 1965