Effect of residual components on oxidation stability of oils
β Scribed by M. S. Borovaya; I. A. Morozova; Yu. S. Lepeshkina; S. V. Aved'yan
- Publisher
- Springer US
- Year
- 1983
- Tongue
- English
- Weight
- 168 KB
- Volume
- 19
- Category
- Article
- ISSN
- 0009-3092
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Phosphorylated acylglycerols and their sdts containing nitrogen inhibit the autoxidation of rapeseed, soybean, sunflowerseed, and hydrogenated rapeseed oils, similarly as natural soybean or rapeseed phospholipid concentrates (lecithins). The activity is moderate at low concentration levels (0.02-0.1
## Abstract The oxidative stabilities of fish oilβenriched milk and fish oilβenriched drinking yoghurt were compared by following the development of lipid oxidation in plain milk, plain yoghurt and yoghurt to which ingredients present in drinking yoghurt were added one by one. All samples were enri