Chemistry Reference
In-Depth Information
KORCHAZHKINA O, EXLEY C
and
ANDREW S S
(2003), `Measurement by reversed-phase
high-performance liquid chromatography of malondialdehyde in normal human
urine following derivatisation with 2, 4-dinitrophenylhydrazine', J. Chromatogr.
B, 794, 353±362.
KORYTOWSKI W, GEIGER P G
and
GIROTTI A W
(1999), `Lipid hydroperoxide analysis by
high-performance liquid chromatography with mercury cathode electrochemical
detection', Methods Enzymol., 300, 23±33.
KULSHRESTHA S A
and
RHEE K S
(1996), `Precooked reduced-fat beef patties chemical and
sensory quality as affected by sodium ascorbate, lactate and phosphate', J. Food
Sci., 61, 1052±1057.
LLOYD M A, DRAKE M A
and
GERARD P D
(2009), `Flavor variability and flavor stability of
US-produced whole milk powder', J. Food Sci., 74, S334±S343.
MA K, VAN DE VOORT F R, SEDMAN J
and
ISMAIL A A
(1997), `Stoichiometric determination
of hydroperoxides in fats and oils by FTIR spectroscopy', J. Am. Oil Chem. Soc.,
74, 897±906.
MAISUTHISAKUL P, GORDON M H, PONGSAWATMANIT R
and
SUTTAJIT M
(2007), `Enhancing
the oxidative stability of rice crackers by addition of the ethanolic extract of
phytochemicals from cratoxylum formosum dyer', Asia Pacific J. Clin. Nutr., 16
(Suppl. 1), 37±42.
M
Â
RQUEZ-RUIZ G
and
DOBARGANES C
(2005), `Analysis of non-volatile lipid oxidation
compounds by high performance size exclusion chromatography', in: Analysis of
Lipid Oxidation, A. Kamal-Eldin and J. Pokorny (eds), AOCS Press, Champaign,
IL, pp. 40±69.
MARSILI R T
(1999), `Comparison of solid-phase microextraction and dynamic headspace
methods for the gas chromatographic-mass spectrometric analysis of light-induced
lipid oxidation products in milk', J. Chromatog. Sci., 37, 17±23.
MOH M H, CHE MANA Y B, VAN DE VOORT F R.
and
ABDULLAH W J W
(1999), `Determination
of peroxide value in thermally oxidized crude palm oil by near
infrared
spectroscopy', J. Am. Oil Chem. Soc., 76, 19±23.
NISSEN L R., BYRNE D V, BERTELSEN G
and
SKIBSTED L H
(2004), `The antioxidative activity
of plant extracts in cooked pork patties as evaluated by descriptive sensory
profiling and chemical analysis', Meat Sci., 68, 485±495.
POULLI K I, MOUSDIS G A.
and
GEORGIOU C A.
(2009), `Monitoring olive oil oxidation under
thermal and UV stress through synchronous fluorescence spectroscopy and
classical assays', Food Chem., 117, 499±503.
PRIVETT O S
(1959), `Autoxidation and autoxidative polymerization', J. Am. Oil Chem.
Soc., 36, 507±512.
ROLEWSKI P, SIGER A, NOGALA-KAUCKA M
and
POLEWSKI K
(2009), `Chemiluminescent
assay of lipid hydroperoxides quantification in emulsions of fatty acids and oils',
Food Res. Intern., 42, 165±170.
RUSSELL G A
(1957), `Deuterium-isotope effects in the autoxidation of aralkyl
hydrocarbons ± mechanism of the interaction of peroxy radicals', J. Am. Chem.
Soc., 79, 3871±3877.
SALIH A M, SMITH D M, PRICE J R
and
DAWSON L E
(1987), `Modified extraction 2-
thiobarbituric acid method for measuring lipid oxidation in poultry', Poultry Sci.,
66, 1483±1488.
SHAHIDI F
and
PEGG R B
(1994), `Hexanal as an indicator of meat flavor deterioration', J.
Food Lipids, 1, 177±186.
SNYDER J M, FRANKEL E N, SELKE E
(1985), `Capillary gas chromatographic analysis of
Search WWH ::
Custom Search