Analysis of Physicochemical Characterization and Volatiles in Pure or Refined Olive Oils

Preparation and Characterization of a Polar Milk Lipid-enriched Component from Whey Powder

“…Accordingly, rancidity is caused by various physical and chemical changes in oil. Therefore, when the induction time is long, it can be said that the oxidation stability is excellent (Nam et al, 2007). In order to evaluate WPL oxidation stability, DHA and WPL or ARASCO oil or egg phospholipids were mixed, and oxidation induction time was measured by rancimat test (Fig.…”