Stability values of fats by the active oxygen method and by storage in glass vials View Full Text


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Article Info

DATE

1945-01

AUTHORS

R. W. Riemenschneider, R. M. Speck

ABSTRACT

The stability of lards containing various antioxidants was determined by the active oxygen method and by storage in glass vials at 21° C. In many instances there was general agreement in the results, but no constant relationship was found. The difference between the results of the rapid test and those of the storage tests seemed to be greatest when tocopherol concentrate and lecithin were added to lard. In most instances where antioxidants were used, the protection indicated by the rapid stability test was higher than that found in the storage test. More... »

PAGES

23-25

References to SciGraph publications

  • 1933-06. An accelerated stability test using the peroxide value as an index in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1944-04. Improvement produced in the stability of lard by the addition of vegetable oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1943-09. Modifications of the swift stability test in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1944-10. Effect of deodorization and antioxidants on the stability of lard in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02637373

    DOI

    http://dx.doi.org/10.1007/bf02637373

    DIMENSIONS

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