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Rancidity and the kreis test

✍ Scribed by Jones, T. W.

Book ID
102322716
Publisher
Wiley (John Wiley & Sons)
Year
1924
Weight
405 KB
Volume
43
Category
Article
ISSN
0368-4075

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πŸ“œ SIMILAR VOLUMES

Response of cottonseed oil products to t
Response of cottonseed oil products to the kreis test for rancidity : In the Kreis test a fat or oil is shaken with equal volumes of hydrochloric acid and a solution of phloroglucinol in ether. The development of a red color indicates that the fat or oil is rancid; its formation is probably due to the presence of aldehydes or ketones in the material tested. Chromogenetic substances, which give a positive Kreis reaction, occur in crude cottonseed oil. The researches of W. B. Smith (Journal of Industrial and Engineering Chemistry, 1920, xii, 764–766)
πŸ“‚ Article πŸ“… 1920 πŸ› Elsevier Science 🌐 English βš– 82 KB
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Aldehydes in Food and its Relation with
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✍ GuillΓ©n-Sans, R. ;GuzmΓ‘n-Chozas, M. πŸ“‚ Article πŸ“… 1995 πŸ› John Wiley and Sons βš– 208 KB

## Abstract Aldehydes have been found in fruits and essential oils. But their presence in the off‐flavor compounds (rancidity of foods) is well known. Aldehydes are characteristic compounds of secondary oxidation in the autoxidative process of fats, oils, lipidic foods and biological membranes. Mal

Higher Correlation with Sensory Evaluati
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✍ Marcuse, R. ;PokornΓ½, J. πŸ“‚ Article πŸ“… 1994 πŸ› John Wiley and Sons βš– 228 KB

## Abstract When carrying out the TBA reaction test with oxidized lipids in the conventional way, a red colour with maximum absorption at 530 nm is measured as degree of rancidity. This colour corresponds mainly to alkadienals formed as products of oxidation. Before the formation of this red colour