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peroxide value
Description:
A measure of the peroxide content of fats and oils, used to assess lipid oxidation and quality.
Primary topic:
Edible Oils Quality and Analysis (49%)
Related topics:
Edible Oils Quality and Analysis (49%),
Meat and Animal Product Quality (11%)
Wikidata ID:
wiki/Q903545
OpenAlex ID:
keywords/peroxide-value
Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids
1994
·
Nalur C Shantha
, Eric A Decker
·
Journal of AOAC International
·
1,530
The thiobarbituric acid reaction and the autoxidations of polyunsaturated fatty acid methyl esters
1962
·
Leland K. Dahle
, Eldon G. Hill
, et al.
·
Archives of Biochemistry and Biophysics
·
839
An industrial approach in the search of natural antioxidants from vegetable and fruit wastes
2005
·
Wieland Peschel
, Ferran Sánchez-Rabaneda
, et al.
·
Food Chemistry
·
649
Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut
2004
·
L. S. Maguire
, S. M. O'Sullivan
, et al.
·
International Journal of Food Sciences and Nutrition
·
574
Infrared spectroscopy in the study of edible oils and fats
1997
·
María D Guillén
, Nerea Cabo
·
Journal of the Science of Food and Agriculture
·
554
Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon
2006
·
Khalid Ibrahim Sallam
·
Food Control
·
542
Antioxidant and antimicrobial activities of tea infusions
2007
·
M. Pilar Almajano
, Rosa Carbó
, et al.
·
Food Chemistry
·
541
Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt
2016
·
Tahere Ghorbanzade
, Seid Mahdi Jafari
, et al.
·
Food Chemistry
·
538
Antioxidants from a heated histidine‐glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high‐performance liquid chromatography
1998
·
P. Bersuder
, M. Hole
, et al.
·
Journal of the American Oil Chemists Society
·
490
Chemistry of free radical and singlet oxidation of lipids
1984
·
E.N. Frankel
·
Progress in Lipid Research
·
462
Reaction of linoleic acid hydroperoxide with thiobarbituric acid.
1978
·
H Ohkawa
, N Ohishi
, et al.
·
Journal of Lipid Research
·
450
Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties
1983
·
JIMMY T. KEETON
·
Journal of Food Science
·
419
Chemical Properties of Virgin Coconut Oil
2009
·
A. M. Marina
, Y. B. Che Man
, et al.
·
Journal of the American Oil Chemists Society
·
393
Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils
2002
·
Marı́a D. Guillén
, Nerea Cabo
·
Food Chemistry
·
392
Application of antioxidative Maillard reaction products from histidine and glucose to sardine products.
1988
·
Munehiko Tanaka
, Wen Kuei Chiu
, et al.
·
NIPPON SUISAN GAKKAISHI
·
389
PDF
On the extraction and antioxidant activity of phenolic compounds from winery wastes
2007
·
Theodora-Ioanna Lafka
, Vassilia Sinanoglou
, et al.
·
Food Chemistry
·
374
Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction
2006
·
Salma Cheikh-Rouhou
, Souhail Besbes
, et al.
·
Food Chemistry
·
372
Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems
2021
·
Edirisingha Dewage Nalaka Sandun Abeyrathne
, Kichang Nam
, et al.
·
Antioxidants
·
366
PDF
Biodiesel production process optimization and characterization to assess the suitability of the product for varied environmental conditions
2008
·
T. Eevera
, K. Rajendran
, et al.
·
Renewable Energy
·
365
Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing
2012
·
Angela Tseng
, Yanyun Zhao
·
Food Chemistry
·
355
Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12‐57) and the rancimat method
1986
·
Markus W. Läubli
, Peter A. Bruttel
·
Journal of the American Oil Chemists Society
·
351
A review of analytical methods measuring lipid oxidation status in foods: a challenging task
2012
·
Blanca Barriuso
, Iciar Astiasarán
, et al.
·
European Food Research and Technology
·
342
Measurements of frying fat deterioration: A brief review
1981
·
C. W. Fritsch
·
Journal of the American Oil Chemists Society
·
342
Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil
2000
·
Andreja Rižner Hraš
, Majda Hadolin
, et al.
·
Food Chemistry
·
339
Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince
2009
·
Sajid Maqsood
, Soottawat Benjakul
·
Food Chemistry
·
336
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Works count:
19,930
Citation count:
246,600
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