Epoxide Value-A Novel Marker for the Quality Assessment of Food Lipids

J Agric Food Chem. 2018 May 23;66(20):5039-5040. doi: 10.1021/acs.jafc.8b02037. Epub 2018 May 8.

Authors

Verena Grüneis¹, Marc Pignitter^{1

2}

Affiliations

¹ Department of Physiological Chemistry, Faculty of Chemistry , University of Vienna , Althanstraße 14 , 1090 Vienna , Austria.
² South Australian Node of Metabolomics Australia , The Australian Wine Research Institute , Waite Precinct, Corner of Hartley Grove and Paratoo Road , Urrbrae , South Australia 5064 , Australia.

PMID: 29738241
DOI: 10.1021/acs.jafc.8b02037

No abstract available

MeSH terms

Animals
Epoxy Compounds / chemistry*
Food Safety
Hazard Analysis and Critical Control Points
Humans
Lipids / chemistry*
Oxidation-Reduction
Quality Control

Substances

Epoxy Compounds
Lipids