✦ LIBER ✦

The role of lipid oxidation on biscuit texture during storage

✍ Scribed by Patrignani, Mariela; Conforti, Paula A.; Lupano, Cecilia E.

Book ID: 126964379
Publisher: John Wiley and Sons
Year: 2014
Tongue: English
Weight: 242 KB
Volume: 49
Category: Article
ISSN: 0950-5423
DOI: 10.1111/ijfs.12550

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Evolution of the oxidative and hydrolyti

Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage

✍ Francesco Caponio; Carmine Summo; Vito M. Paradiso; Antonella Pasqualone; Tommas 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 89 KB

The effect of shortening stability on co

The effect of shortening stability on commercially produced army ration biscuits. II. Development of oxidation during storage

✍ Harold H. Stevens; John B. Thompson 📂 Article 📅 1948 🏛 Springer-Verlag 🌐 English ⚖ 563 KB

Role of the Raw Composition of Pelagic F

Role of the Raw Composition of Pelagic Fish Muscle on the Development of Lipid Oxidation and Rancidity during Storage

✍ Maestre, Rodrigo; Pazos, Manuel; Medina, Isabel 📂 Article 📅 2011 🏛 American Chemical Society 🌐 English ⚖ 818 KB

Effect of lipoxygenases on the lipid oxi

Effect of lipoxygenases on the lipid oxidation during the storage of poppyseed (Papaver somniferum L.)

✍ Meshehdani, T. ;Pokorný, J. ;Davídek, J. ;Pánek, J. 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 197 KB 👁 1 views

Effect of tannic acid and kiam wood extr

Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage

✍ Sajid Maqsood; Soottawat Benjakul; Amjad Khansaheb Balange 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 743 KB

Effects of plant extracts on lipid oxida

Effects of plant extracts on lipid oxidation in fish croquette during frozen storage

✍ Nalan Gokoglu, Pinar Yerlikaya, Osman Kadir Topuz, Hanife Aydan Buyukbenli 📂 Article 📅 2012 🏛 The Korean Society of Food Science and Technology 🌐 English ⚖ 266 KB