EXPERIMENTS ON THE USE OF CERTAIN ANTIOXIDANTS FOR CONTROL OF OXIDIZED FLAVOR IN DAIRY PRODUCTS <sup>1</sup>

Corbett, W. J.; Tracy, P.H.

doi:10.1111/j.1365-2621.1941.tb16303.x

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1942

1970

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Cited by 13 publications

References 10 publications

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Copper‐catalysed oxidation of linoleic acid in buffered aqueous solutions. I—Effect of ascorbic acid

Allan

Wood

1970

J Sci Food Agric

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Ascorbic acid at a concentration of 10−3 M was a more effective pro‐oxidant in the presence of low copper concentrations than at high concentrations, particularly in the initial stages of oxidation or in the lower pH range (5·5–4·7). This suggested a much more complex role for ascorbic acid than that of copperreducing agent. Reaction of the ascorbic acid radical with oxygen and consequent formation of free HO' radicals was considered to be the most likely initiation reaction resulting from the oxidation of ascorbic acid to dehydroascorbic acid by copper. Dehydroascorbic acid was also found to be an effective pro‐oxidant in the presence of copper.

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Copper‐catalysed oxidation of linoleic acid in buffered aqueous solutions. I—Effect of ascorbic acid

Allan

Wood

1970

J Sci Food Agric

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The Use of Ascorbic Acid in Processing Foods

Bauernfeind

1953

Advances in Food Research

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Section C. Dairy Chemistry

Rowland

Blair

1942

Journal of Dairy Research

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EXPERIMENTS ON THE USE OF CERTAIN ANTIOXIDANTS FOR CONTROL OF OXIDIZED FLAVOR IN DAIRY PRODUCTS ¹

Cited by 13 publications

References 10 publications

Copper‐catalysed oxidation of linoleic acid in buffered aqueous solutions. I—Effect of ascorbic acid

Copper‐catalysed oxidation of linoleic acid in buffered aqueous solutions. I—Effect of ascorbic acid

The Use of Ascorbic Acid in Processing Foods

Section C. Dairy Chemistry

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EXPERIMENTS ON THE USE OF CERTAIN ANTIOXIDANTS FOR CONTROL OF OXIDIZED FLAVOR IN DAIRY PRODUCTS 1

Cited by 13 publications

References 10 publications

Copper‐catalysed oxidation of linoleic acid in buffered aqueous solutions. I—Effect of ascorbic acid

Copper‐catalysed oxidation of linoleic acid in buffered aqueous solutions. I—Effect of ascorbic acid

The Use of Ascorbic Acid in Processing Foods

Section C. Dairy Chemistry

Contact Info

Product

Resources

About

EXPERIMENTS ON THE USE OF CERTAIN ANTIOXIDANTS FOR CONTROL OF OXIDIZED FLAVOR IN DAIRY PRODUCTS ¹