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ZENODO
Article . 1950
License: CC BY
Data sources: Datacite
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ZENODO
Article . 1950
License: CC BY
Data sources: ZENODO
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ZENODO
Article . 1950
License: CC BY
Data sources: Datacite
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Claim

STUDIES ON RANCIDITY OF BUTTERFAT. PART X. THE INFLUENCE OF OXYGEN CONCENTRATION ON RANCIDITY

descriptionPublicationkeyboard_double_arrow_right Article 31 Dec 1950 English Publisher:Zenodo
Authors: S. MUKHERJEE;

doi: 10.5281/zenodo.6580096 , 10.5281/zenodo.6580095

STUDIES ON RANCIDITY OF BUTTERFAT. PART X. THE INFLUENCE OF OXYGEN CONCENTRATION ON RANCIDITY

Abstract

The effect of pressure of oxygen on the development of rancidity is comparatively insignificant. Relatively small amounts of dissolved oxygen present in fats and oils exert a strong influence on the rancidity. Rancidity by the formation of peroxides of the unsaturated glycerides proceeds in a limited supply of oxygen. which is followed by complete decomposition of the peroxides resulting in the forma­tion of aldehydes at advanced stages. The dissolved oxygen in the fat samples has been measured with the help of van Slyke's apparatus.

Keywords

OXYGEN CONCENTRATION ON RANCIDITY, Strong influence on the rancidity

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This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
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