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The effect of various compounds on the rate of development of rancidity in fats and oils*

✍ Scribed by Husa, William J. ;Husa, Lydia M.

Publisher
Elsevier
Year
1928
Weight
312 KB
Volume
17
Category
Article
ISSN
0898-140X

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πŸ“œ SIMILAR VOLUMES

Note on the taffel and revis method for
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✍ Ciles, J. K. πŸ“‚ Article πŸ“… 1933 πŸ› Wiley (John Wiley & Sons) βš– 255 KB πŸ‘ 1 views

## Opt. 19, 1N33 den1 in detail 1vit.h thein here. The easy deliydrogenirtioii of chlorophyll hns led to thc suggestion tlint n reversible reaction clilorophyll + dcliytlrochlorophy I1 + 2H . siipplics the hydrogen for tJie photochciiiical rcdnct ion of carbon dioxide. Sclieines on this basis hnve

The Effect of Non-Enzymatic Browning in
The Effect of Non-Enzymatic Browning in the Presence of Glucose and Glycine on the Development of Rancidity in Corn Oil
✍ Maleki, M. πŸ“‚ Article πŸ“… 1973 πŸ› John Wiley and Sons βš– 216 KB πŸ‘ 1 views

## Abstract A model system was used to study the effect of non‐enzymatic browning in the presence of glucose and glycine on the rancidity of corn oil. It was found that each of glucose and glycine alone has some antioxidative effect on the development of rancidity but that of glycine glucose mixtur

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

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Studies in the Rancidity of Oils and Fats Part VI: The Determination of Both the Total and Labile Peroxide Value
✍ Said, F. ;Amer, M. M. ;Ahmad, Abdel Kader πŸ“‚ Article πŸ“… 1964 πŸ› John Wiley and Sons βš– 392 KB πŸ‘ 2 views

By studying the changes in refractive index, viscosity, absorption in the UV, infra-red patterns, iodine value, and peroxide values using hydriodic acid side by side with other methods which occur during the autoxidation of the methyl esters of corn oil fatty acids at 40Β° C, it is shown that Wheeler