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OXIDATION OF FATS AND OILS IN INSTANT NOODLES STORED UNDER VARIOUS CONDITIONS

✍ Scribed by NAOHIRO GOTOH; AI IWASAWA; HIROYUKI WATANABE; REIKO OSATO; SHUN WADA

Book ID
111338303
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
206 KB
Volume
14
Category
Article
ISSN
1065-7258

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The fatty acid composition and stability of whole-split pistachio nuts were investigated at ambient conditions and under air and 98% at monolayer CO 2 moisture content and di †erent storage temperatures. High stability was determined under storage particularly at 10Β‘C. It was revealed that, from the