A STUDY OF FACTORS INFLUENCING OXIDATION AND FLAVOR OCCURRING IN IRRADIATED FATS.

Abstract

The volatile compounds of irradiated methyl oleate and methyl oleate-gelatin mixtures were isolated, fractionated and studied. The effects of irradiation on the accumulation of peroxides, destruction of antioxidants, stability of fats and formation of odors were studied in pure fatty esters, simple fats and foods irradiated with 2 to 8x10 to the 6th power rads and stored for up to 20 weeks at different temperatures. (Author)

Document Details

Document Type
Technical Report
Publication Date
Jun 30, 1962
Accession Number
AD0410901

Tags

DTIC Thesaurus Topics

  • Additives (Chemicals)
  • Antioxidants
  • Chemical Compounds
  • Chemical Reactions
  • Free Radicals
  • Ores
  • Oxidation
  • Oxides
  • Peroxides

Fields of Study

  • Agricultural and Food sciences

Readers

  • Analytical Chemistry
  • Gender and Food Studies
  • Nuclear and Radiation Engineering.