A STUDY OF SPONTANEOUS RANCIDITY = ETUDE DU RANCISSEMENT SPONTANEDRIESSEN FM; STADHOUDERS J.1974; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1974; VOL. 28; NO 2; PP. 130-145; ABS. NEERL.; BIBL. 37 REF.Article

A research note. Effect of cooking method on the texture of epimysial tissue and rancidity in beef roasts = Note de recherche. Effet de la méthode de cuisson sur la texture du tissu épimysial et la rancidité des rôtis de boeufWELKE, R. A; WILLIAMS, J. C; MILLER, G. J et al.Journal of food science. 1986, Vol 51, Num 4, pp 1057-1060, issn 0022-1147Article

Studies in photooxidation of olive oil = Etude de la photooxydation de l'huile d'oliveKIRITSAKIS, A; DUGAN, L. R.Journal of the American Oil Chemists' Society. 1985, Vol 62, Num 5, pp 892-896, issn 0003-021XArticle

POSSIBLE MECHANISMS OF AUTOXIDATIVE RANCIDITYLOURY M.1972; LIPIDS; U.S.A.; DA. 1972; VOL. 7; NO 10; PP. 671-675; BIBL. 18 REF.Serial Issue

Piper betle : a potential natural antioxidantARAMBEWELA, Lakshmi; ARAWWAWALA, Menuka; RAJAPAKSA, Damisha et al.International journal of food science & technology. 2006, Vol 41, pp 10-14, issn 0950-5423, 5 p., SUP1Article

EVOLUCION DEL " PERFIL" DE LAS AROMAGRAMAS DURANTE LA OXIDACION DE LAS ACEITES DE OLIVA = EVOLUTION DU PROFIL DES AROMAGRAMMES AU COURS DE L'OXYDATION DES HUILES D'OLIVEGUTIERREZ GONZALEZ QUIJANO R; NOSTI VEGA M; COLAKOGLU M et al.1972; GRASAS Y ACEITES; ESP.; DA. 1972; VOL. 23; NO 5; PP. 351-358; ABS. ANGL. FR. ALLEM.; BIBL. 10 REF.Serial Issue

Ranzigwerden von Trockenflachbrot = Rancissement du craquepain = Rancidity and shelf life of crisp breadVON ZEDDELMANN, H.Getreide, Mehl und Brot (1972). 1985, Vol 39, Num 5, pp 154-155, issn 0367-4177Article

Uber den oxidativen Verderb bei Pflanzenölen = L'altération oxydative des huiles végétales = Oxidative decay of vegetable oilWIDMER, T; RUEDE, J.Fette, Seifen, Anstrichmittel. 1985, Vol 87, Num 5, pp 185-190, issn 0015-038XArticle

Enzymic and nonenzymic factors affecting lipid peroxidation in raw beef muscles = Les facteurs enzymatiques et non-enzymatiques influençant la péroxydation des lipides dans les muscles crus de boeufRHEE, K. S; SEIDEMAN, S. C; CROSS, H. R et al.Journal of agricultural and food chemistry (Print). 1986, Vol 34, Num 2, pp 308-312, issn 0021-8561Article

Cholesteryl linoleate oxidation in freeze-dried model and beef systems = Oxydation du linoléate de cholestéryle dans un système modèle lyophilisé et dans la viande de boeufSEO, C. W; KING, J. T. JR.Journal of food science. 1985, Vol 50, Num 4, pp 1045-1047, issn 0022-1147Article

Metodi rapidi per un giudizio di qualità degli oli fritti = Méthode rapide pour l'évaluation de la qualité des huiles de fritures = Rapid tests for the evaluation of fried oils qualityBOCCA, A; DEL GIOVINE, L; FABIETTI, F et al.Rivista Italiana delle Sostanze Grasse. 1984, Vol 61, Num 11, pp 629-631, issn 0035-6808Conference Paper

Sensory aroma scores and TBA values as indices of warmed-over flavor in pork = Les résultats de l'analyse sensorielle et l'indice ATB comme critères de détection du goût de «trop cuit» de la viande de porcPOSTE, L. M; WILLEMOT, C; BUTLER, G et al.Journal of food science. 1986, Vol 51, Num 4, pp 886-888, issn 0022-1147Article

Spectrophotometric profiles of off-flavor aldehydes by using their reactions with 2-thiobarbituric acidGUZMAN-CHOZAS, M; VICARIO, I. M; GUILLEN-SANS, R et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 7, pp 2452-2457, issn 0021-8561Article

Lipids and oxygen : is rancidity avoidable ? : Biodegradation and biotransformations of oils and fatsBERGER, K. G; HAMILTON, R. J.Journal of chemical technology and biotechnology (1986). 1992, Vol 55, Num 4, pp 398-399, issn 0268-2575Article

Stability of interesterified fats = Stabilité des graisses interestérifiéesGEORGE, G; SEN, D. P.Fette, Seifen, Anstrichmittel. 1985, Vol 87, Num 3, pp 99-102, issn 0015-038XArticle

Oxidative stability of avocado oil = La stabilité à l'oxydation de l'huile d'avocatWERMAN, M. J; NEEMAN, I.Journal of the American Oil Chemists' Society. 1986, Vol 63, Num 3, pp 355-360, issn 0003-021XArticle

Stability of lipids and polyunsaturated fatty acids during smoking of Atlantic mackerel (Scomber scombrus L.) = Stabilité des lipides et des acides gras polyinsaturés, au cours du fumage du maquereau de l'AtlantiqueAMINULLAH BHUIYAN, A. K. M; RATNAYAKE, W. M. N; ACKMAN, R. G et al.Journal of the American Oil Chemists' Society. 1986, Vol 63, Num 3, pp 324-328, issn 0003-021XArticle

Ossidazione di oli vegetali catalizzata da metalli. Nota I : influenza dei 4-cicloesilbutirrati di Co (II), Cu (II), Mn(II), Ni (II), Pb (II) e del tris [1-fenilbutandionato-(1,3)] di ferro (III) su oli de pressione = Oxidation of vegetable oils catalysed by metals. I: influence of the Co(II), Cu(II), Mn(II), Ni(II), Pb(II) 4-Cyclohexylbutyrates and of the Fe(III) Tris (1-phenyl-1,3-butanedionate) on pressure oilsCHIRICOSTA, S; CALAPAJ, R; SAIJA, G et al.Rivista Italiana delle Sostanze Grasse. 1991, Vol 68, Num 3, pp 131-134, issn 0035-6808, 4 p.Article

Volatile off-flavour compounds in desiccated coconut = Constituants volatils des défauts de flaveur du coprah déshydratéKELLARD, B; BUSFIELD, D. M; KINDERLERER, J. L et al.Journal of the science of food and agriculture. 1985, Vol 36, Num 5, pp 415-420, issn 0022-5142Article

Minimizing rancidity in muscle foodsDECKER, E. A; ZHIMIN XU.Food technology (Chicago). 1998, Vol 52, Num 10, pp 54-59, issn 0015-6639Article

A comparison of oil stability based on the metrohm Rancimat with storage at 20°CGORDON, M. H; MURSI, E.Journal of the American Oil Chemists' Society. 1994, Vol 71, Num 6, pp 649-651, issn 0003-021XArticle

Sensory detection and recovery by acid degree value of fatty acids added to milkDUNCAN, S. E; CHRISTEN, G. L.Journal of dairy science. 1991, Vol 74, Num 9, pp 2855-2859, issn 0022-0302Article

Warmed-over flavor development in beef patties prepared by three dry heat methods = Développement du goût de «trop cuit» dans les pâtés de viande de boeuf préparés par trois méthodes de cuisson à chaleur sècheGROS, J. N; HOWAT, P. M; YOUNATHAN, M. T et al.Journal of food science. 1986, Vol 51, Num 5, pp 1152-1155, issn 0022-1147Article

Effect of commercial lipolytic enzymes on flavour development in Cheddar cheese = Effet des enzymes lipolytiques industrielles sur le développement de la flaveur du CheddarLAW, B. A; WIGMORE, A. S.Journal of the Society of Dairy Technology. 1985, Vol 38, Num 3, pp 86-88, issn 0037-9840Article

Evaluation of 2-thiobarbituric acid reactive substances (TBRS) in relation to warmed-over flavor (WOF) development in cooked chicken = Analyse des substances réagissant avec l'acide thio-2-barbiturique, liées au développement du goût de cuit de la viande de pouletIGENE, J. O; YAMAUCHI, K; PEARSON, A. M et al.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 3, pp 364-367, issn 0021-8561Article