Use of the 2-thiobarbituric acid (TBA) test for evaluation of the autoxidative process in foods

被引：0

作者：

Vicario Romero, I.M. ^{[1
]}

Guillén Sans, R. ^{[1
]}

Guzmán Chozas, M. ^{[1
]}

机构：

[1] Area de Nutr. y Bromatologia, Depto. Bioquim., Bromatologia y T., Universidad de Sevilla, c/. Prof. Garcia Gonzalez, s/n, 41012 Sevilla, Spain

来源：

Grasas y Aceites | / 48卷 / 02期

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摘要：

引用

页码：96 / 102

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[1] Use of the 2-thiobarbituric acid (TBA) test for evaluation of the autoxidative process in foods.
Romero, IMV
Guillen-Sans, R
Chozas, MG
GRASAS Y ACEITES, 1997, 48 (02) : 96 - 102
[2] SOME COMMENTS ON THE USEFULNESS OF 2-THIOBARBITURIC ACID (TBA) TEST FOR THE EVALUATION OF RANCIDITY IN FROZEN FISH
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DEUTRY, J
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[3] A REVIEW OF THE METHODOLOGY OF THE 2-THIOBARBITURIC ACID TEST
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[4] FORMALDEHYDE AS AN INTERFERENCE OF THE 2-THIOBARBITURIC ACID TEST
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[5] AN IMPROVED 2-THIOBARBITURIC ACID (TBA) PROCEDURE FOR MEASUREMENT OF AUTOXIDATION IN FISH OILS
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[6] AN IMPROVED 2-THIOBARBITURIC ACID (TBA) PROCEDURE FOR MEASUREMENT OF AUTOXIDATION IN FISH OILS
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[7] The thiobarbituric acid (TBA) reaction in foods: A review
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[8] CHEMISTRY OF 2-THIOBARBITURIC ACID TEST FOR DETERMINATION OF OXIDATIVE RANCIDITY IN FOODS .2. FORMATION OF TBA-MALONALDEHYDE COMPLEX WITHOUT ACID-HEAT TREATMENT
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[9] A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products
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[10] INTERFERENCE BY FORMALDEHYDE IN THE 2-THIOBARBITURIC ACID TEST FOR RANCIDITY
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