Construct · 1 fields · 1 citations

oxidative stability index: a standalone construct

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Food chemistry

the induction time before rapid oxidation of a fat or oil under heated aeration, detected by a conductivity rise from volatile acids.

In food chemistry, oxidative stability index refers to the induction time before rapid oxidation of a fat or oil under heated aeration, detected by a conductivity rise from volatile acids. This meaning comes from Läubli (1986) in Journal of the American Oil Chemists' Society.[1]

Unit
Recovery means
Measured by

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Nearby constructs

index5 fields · 11 citationsjingle · one word, five constructs induction period1 fields · 1 citationsanchor · a standalone construct induction4 fields · 4 citationsjingle · one word, four constructs

References

Läubli, M. W., & Bruttel, P. A. (1986). Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12‐57) and the rancimat method. Journal of the American Oil Chemists' Society, 63(6), 792-795. https://doi.org/10.1007/bf02541966

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