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The importance of peroxide value in assessing food quality and food safety

  • Naohiro Gotoh
  • Shun Wada
Letters to the Editor

Keywords

Food Safety Food Poisoning Peroxide Value Acid Value Control Food Quality 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

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    Frankel, E.N., Lipid Oxidation, The Oily Press, Dundee, 1988.Google Scholar
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    Inagaki, N., Regarding Food Poisoning Caused by Instant Noodle, Food Sanit. Res. Jpn. 16:370–379 (1966).Google Scholar
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    Artman, N.R., The Chemical and Biological Properties of Heated and Oxidized Fats, Adv. Lipid Res. 7:245–330 (1969).Google Scholar
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    Gotoh, N., H. Watanabe, R. Osato, K. Inagaki, A. Iwasawa, and S. Wada, Novel Approach on the Risk Assessment of Oxidized Fats and Oils for Perspectives of Food Safety and Quality. I. Oxidized Fats and Oils Induces Neurotoxicity Relating Pica Behavior and Hypoactivity, Food Chem. Toxicol. 44:493–498 (2006).CrossRefGoogle Scholar
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    ALINORM 04/27/12, 2004, pp. 30.Google Scholar
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    ALINORM 04/27/41, 2004, pp. 21.Google Scholar
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    ALINORM 05/28/23, 2005, pp. 38.Google Scholar

Copyright information

© AOCS Press 2006

Authors and Affiliations

  1. 1.Dept. of Food Science and TechnologyTokyo University of Marine Science and TechnologyTokyoJapan

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