Kinetics of oxidation of fatty foods as the main indicator of their quality

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2013

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This work was conducted by determining the acid and peroxide value in fresh oils and fats, and after one, three and six months of storage. Determining indicators of oils and fats oxidation allowed to apply Tsepalov`s graphical method for calculating kinetic parameters of the oxidation process

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oils and fats, oxidation, induction time, inhibitors, олії та жири, окиснення, період індукції, інгібітори, масла и жиры, окисление, период индукции, ингибиторы, кафедра технології жирів, хімічних технологій харчових добавок та косметичних засобів, кафедра експертизи харчових продуктів

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Radzievska, I. Kinetics of oxidation of fatty foods as the main indicator of their quality / I. Radzievska, O. Melnyk // The Second North and East European Congress on Food. − 2013. – Kyiv, Ukraine. – P. 139

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https://dspace.nuft.edu.ua/handle/123456789/9622

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