Influence of sodium chloride and its combination with Fe (II) or Cu (II) on the oxidative alteration of butter model systems

Influence of sodium chloride and its combination with Fe (II) or Cu (II) on the oxidative alteration of butter model systems

The effect of the incorporation of different levels of NaCl at 10.7, 21.4, 46 and 66 g kg-1, and the combinations of NaCl (10 or 20 g kg-1) and Fe(II) or Cu(II) (25 or 50gg-1) in model systems of water dispersion in butter fat (WDIBFS) during storage was investigated by measuring peroxide value, p...

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Bibliographic Details
Main Authors:	Khalid M Al-Ismail, Mohammad A Humeid
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2004-12-01
Series:	Grasas y Aceites
Subjects:	autoxidation butter fat cu(ii) fe(ii) nacl peroxide value p-anisidine index
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/206

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