Journal of the Science of Food and Agriculture · 1972 · 12 citations · 2 references
AgricultureChemistryFood ScienceEnvironmental ChemistryFruit ProcessingIndustrial ChemistryChemical OxidationFood OxidationOxidation AnalysisOxidation ReactionsSulfur DioxideConcentrationFlavor OxidationMaterial Degradation ProductsOxidation In Edible Oils
Abstract Reactions at 35°C of orange oil in contact with air and water were investigated by gas‐liquid chromatography (g.l.c.) and by oxygen absorption measurements. Degradation of the orange oil was reduced in the presence of citric acid, but addition of sulphur dioxide caused a drastic increase, the extent and the rate of which were proportional to the initial concentration of the preservative. Several degradation products were identified.
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Introduction to the Biochemistry of Foods
Food and Cosmetics Toxicology · 1964 · 76 citations
David Baines, Richard A. Jones, Terence C. Webb et al. · Tetrahedron · 1970 · 24 citations