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The chemistry of the 2-thiobarbituric acid test for the determination of oxidative rancidity in foods. I. Some important side reactions

✍ Scribed by Basil G. Tarladgis; A. M. Pearson; L. R. Dugan


Book ID
112803057
Publisher
Springer-Verlag
Year
1962
Tongue
English
Weight
688 KB
Volume
39
Category
Article
ISSN
0003-021X

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πŸ“œ SIMILAR VOLUMES


Validity of the 2-Thiobarbituric Acid Te
✍ Maleki, M. πŸ“‚ Article πŸ“… 1974 πŸ› John Wiley and Sons βš– 309 KB πŸ‘ 2 views

## Abstract A model system was used to study the pattern of rancidity in linoleic acid and corn oil using the TBA method. It was shown that malonaldehyde is not a stable end product of rancidity and therefore, the TBA test is not a reliable means of quantitative feasurement of degree of rancidity i

Some comments on the usefulness of 2-thi
✍ Kolakowska, A. ;Deutry, J. πŸ“‚ Article πŸ“… 1983 πŸ› John Wiley and Sons 🌐 English βš– 266 KB

Rancidity of frozen fish (Baltic cod and herring, mackerel, horse mackerel and hake) was determined by means of TBA value, organoleptical scoring and peroxide value. The correlation between the rancid odour sensory assessment and TBA test results proved insignificant ( I = 0.53). Model experiment wa

Evaluation of the Direct Thiobarbituric
✍ Vyncke, W. πŸ“‚ Article πŸ“… 1975 πŸ› John Wiley and Sons βš– 233 KB πŸ‘ 1 views

## Abstract A comparison was made between the thiobarbituric acid (TBA) values determined by the direct extraction method with trichloroacetic acid and those assessed by the distillation method. When applied to mackerel kept in frozen condition the TBA‐values obtained with both methods showed a sim