The analytical evaluation of the extent of the modifications induced by thermal treatments on edible fats is a problem of primary importance in lipochemistry. The determinations usually carried out in control laboratories, such as peroxide value, and benzidine or anisidine values, appears totally inadequate to the purpose. The possibility of determining the amount of evolution compounds of the primary oxidation products - the hydroperoxides - is discussed, and a systematic analytical procedure is proposed.
Metodi di analisi delle variazioni indotte alle sostanze grasse dai trattamenti termici
CONTE, Lanfranco
1981-01-01
Abstract
The analytical evaluation of the extent of the modifications induced by thermal treatments on edible fats is a problem of primary importance in lipochemistry. The determinations usually carried out in control laboratories, such as peroxide value, and benzidine or anisidine values, appears totally inadequate to the purpose. The possibility of determining the amount of evolution compounds of the primary oxidation products - the hydroperoxides - is discussed, and a systematic analytical procedure is proposed.File in questo prodotto:
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