Update on the methods for monitoring UFA oxidation in food products

Kerrihard, AL, Pegg, RB, Sarkar, A et al. (1 more author) (2015) Update on the methods for monitoring UFA oxidation in food products. European Journal of Lipid Science and Technology, 117 (1). 1 - 14. ISSN 1438-7697

Abstract

Metadata

Authors/Creators:
  • Kerrihard, AL
  • Pegg, RB
  • Sarkar, A
  • Craft, BD
Copyright, Publisher and Additional Information: (c) 2015, Wiley-VCH Verlag. This is an author produced version of a paper published in European Journal of Lipid Science and Technology. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Lipid oxidation; Rancidity; Shelf life; Unsaturated fatty acids (UFAs)
Dates:
  • Published: 2 January 2015
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 13 Mar 2015 11:56
Last Modified: 13 Mar 2015 11:58
Published Version: http://dx.doi.org/10.1002/ejlt.201400119
Status: Published
Publisher: Wiley-VCH Verlag
Identification Number: https://doi.org/10.1002/ejlt.201400119

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