INFLUENCE OF WATER ACTIVITY ON AUTOXIDATION OF METHYL LINOLEATE DURING STORAGE

被引：0
|
作者：
KRISHNA, AGG
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1992年 / 29卷 / 04期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Peroxide and total carbonyl values showed no noticeable difference at 0.02 and 0-91 water activities. Anisidine value and polymer content were appreciably higher at a(w) =0.91. The results showed that the development of hydroperoxides and their subsequent secondary reactions were influenced to a considerable extent at high water activity.
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页码：252 / 253
页数：2
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