FOODMICS BY 1H NMR FOR MONITORING OF OXIDATIVE STABILITY OF MARGARINES SUBMETED OF HEAT TREATMENT

Autor: Luciano M. Lião, Vinícius S. Pinto, Anna K. Nery

Publikováno v: Química Nova, Volume: 42, Issue: 8, Pages: 866-873, Published: 21 OCT 2019
Química Nova, Vol 42, Iss 8, Pp 866-873 (2019)
Química Nova v.42 n.8 2019
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ

Foods with high lipid contents are susceptible to deterioration by oxidative processes that lead to the formation of food rancid. Determining the chemical nature of lipid oxidation products presents a nutritional and health interest due to the possib

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