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Effect of water activity on secondary products formation in autoxidizing methyl linoleate.

Gopala Krishna, A. G. and Prabhakar, J. V. (1992) Effect of water activity on secondary products formation in autoxidizing methyl linoleate. Journal of the American Oil Chemists' Society, 69 (2). 178-183, 27 ref..

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Abstract

It is important to understand the role of aw in the formation of peroxides and carbonyl compounds during lipid oxidation, since aw could have either beneficial or detrimental effects on lipid oxidation in stored foods. Methyl linoleate was chosen as a model lipid and was autoxidized to 1% at aw ranging from 0.02 to 0.79 at 37

Item Type: Article
Uncontrolled Keywords: FATTY-ACID-ESTERS; FATTY-ACIDS; LINOLEIC-ACID; MOISTURE-CONTENT; OXIDATION-; WATER-ACTIVITY; AW-; LINOLEATES-
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
600 Technology > 08 Food technology > 17 Water activity
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2018 11:18
Last Modified: 26 Feb 2018 11:18
URI: http://ir.cftri.com/id/eprint/7988

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