Abstract
Fats and oils contained in foods undergo changes during storage which result in the production of unpleasant taste, odor, and of toxic substances. These changes are due to autoxidation of fat and occur in foods such as, (i) various fats, (ii) fried foods such as potato chips, fried noodles, and fried beans, (iii) foods with added fats such as rice crackers and cookies, (iv) emulsions (mayonnaise) and (v) processed fish and meat. Frying fat also undergoes changes due to long periods of heating.
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© 1980 Springer Science+Business Media New York
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Matsushita, S., Asakawa, T. (1980). Simplified Tests for Fat Deterioration. In: Simic, M.G., Karel, M. (eds) Autoxidation in Food and Biological Systems. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-9351-2_11
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DOI: https://doi.org/10.1007/978-1-4757-9351-2_11
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-9353-6
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