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The identification and quantification of some non‐volatile oxidation products of fatty acids developed during prolonged storage of wheat flour
Author(s) -
Warwick Michael J.,
Shearer George
Publication year - 1980
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740310317
Subject(s) - food science , chemistry , lipid oxidation , linoleic acid , wheat flour , fatty acid , biochemistry , antioxidant
Three white bread flours, stored in good conditions for 5 years have been investigated for the presence of non‐volatile oxidation products of linoleic acid. Two products have been identified and their rate of accumulation with time of storage determined.

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