𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Sensory evaluation of stored and rancid edible oils

✍ Scribed by H.T.T. Nguyen; J. Pokorný


Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
33 KB
Volume
42
Category
Article
ISSN
1613-4125

No coin nor oath required. For personal study only.


📜 SIMILAR VOLUMES


Rancidity of oils and fats
📂 Article 📅 1933 🏛 Wiley (John Wiley & Sons) ⚖ 135 KB

Some time ago you issucd ti wnruiiig rcgtirdiiig one' or t,wo scnftiring individunls who were goiiig about the coi1nt.y selling Persian rugs. They p i n access to lnborntoiies riiitl institiit ions l y suying t.lint t.licy lind sccn Professor So-niitl-so wlio Iiiid told tlicni to call on yon. They t

Higher Correlation with Sensory Evaluati
✍ Marcuse, R. ;Pokorný, J. 📂 Article 📅 1994 🏛 John Wiley and Sons ⚖ 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

Physical refining of edible oils
✍ Jiří Čmolík; Jan Pokorný 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 89 KB
Detection of Rancid Groundnut Oil and it
✍ Rajalakshmi, Nasirullah S. ;Mallika, T. ;Krishnamurthy, M. N. ;Nagaraja, K. V. ; 📂 Article 📅 1983 🏛 John Wiley and Sons ⚖ 399 KB

## a j a l a k s h m i , K. V N a g a r a j a Physico-chemical study, over a set of oxidized, bleached, neutralized groundnut oil samples and admixed samples of groundnut and castor oils, have been canied out to determine any possible deviation in their quality parameters, caused due to these trea