The Resource Developing a practical tool to quantify the rates of lipid oxidation in various oil types and at different oxygen exposure time : a report presented in partial fulfillment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Toh Mei Yan Joyce

Developing a practical tool to quantify the rates of lipid oxidation in various oil types and at different oxygen exposure time : a report presented in partial fulfillment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Toh Mei Yan Joyce

Label
Developing a practical tool to quantify the rates of lipid oxidation in various oil types and at different oxygen exposure time : a report presented in partial fulfillment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Title
Developing a practical tool to quantify the rates of lipid oxidation in various oil types and at different oxygen exposure time
Title remainder
a report presented in partial fulfillment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Statement of responsibility
Toh Mei Yan Joyce
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The aim of this research paper is to quantitatively assess the lipid osidation of various oil types using a newly developed oxygen consumption method and thereby, assisting the food industries in predicting shelf life of oils -- page 1
Cataloging source
PU
http://library.link/vocab/creatorName
Toh, Mei Yan
Dissertation note
B. Food Tech. (Hons.)
Dissertation year
2011
Granting institution
Massey University, Palmerston North
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Oils and fats, Edible
  • Lipids
  • Food
Label
Developing a practical tool to quantify the rates of lipid oxidation in various oil types and at different oxygen exposure time : a report presented in partial fulfillment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Toh Mei Yan Joyce
Instantiates
Production
Note
  • At head of title: Massey University, Singapore
  • At head of title page: Massey University Institute of Food, Nutrition & Human Health 141.459 food technology project
  • At foot of cover: Massey University College of Sciences
  • College of Sciences food technology project -- Cover
  • At foot of cover title: Massey University, College of Sciences
Bibliography note
Bibliography: pages 50-51
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Project introduction -- Literature review. Lipid oxidation ; Lipid oxidation in food system ; Characterization of edible (bulk) oils ; Qualitative measurement of lipid oxidation ; Quantitative measurement of lipid oxidation ; Lipid oxidation models ; Gaps in current oxidative measurement methods -- Materials and methods -- Results and discussion -- Conclusions and recommendations
Control code
16013233
Dimensions
30 cm
Extent
vi, 67 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations
Label
Developing a practical tool to quantify the rates of lipid oxidation in various oil types and at different oxygen exposure time : a report presented in partial fulfillment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Toh Mei Yan Joyce
Production
Note
  • At head of title: Massey University, Singapore
  • At head of title page: Massey University Institute of Food, Nutrition & Human Health 141.459 food technology project
  • At foot of cover: Massey University College of Sciences
  • College of Sciences food technology project -- Cover
  • At foot of cover title: Massey University, College of Sciences
Bibliography note
Bibliography: pages 50-51
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Project introduction -- Literature review. Lipid oxidation ; Lipid oxidation in food system ; Characterization of edible (bulk) oils ; Qualitative measurement of lipid oxidation ; Quantitative measurement of lipid oxidation ; Lipid oxidation models ; Gaps in current oxidative measurement methods -- Materials and methods -- Results and discussion -- Conclusions and recommendations
Control code
16013233
Dimensions
30 cm
Extent
vi, 67 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations

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