Food Oxidation as Measured by Chemiluminescence

Jürg Löliger; Françoise Saucy

doi:10.1364/ICOL.1984.MD9

International Conference on Luminescence - 1984
Technical Digest Series (Optica Publishing Group, 1984),
paper MD9
•https://doi.org/10.1364/ICOL.1984.MD9

Food Oxidation as Measured by Chemiluminescence

Jürg Löliger and Françoise Saucy

International Conference on Luminescence 1984

Madison, Wisconsin United States
13–17 August 1984
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J. Löliger and F. Saucy, "Food Oxidation as Measured by Chemiluminescence," in International Conference on Luminescence - 1984, Technical Digest Series (Optica Publishing Group, 1984), paper MD9.

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Abstract

The deterioration of dietary lipids by oxidation reactions is an important topic of food science and nutrition. A large number of scientific approaches have been chosen to deal with this problem. The analytical assessment of the state of oxidation of foods is an important aspect for better understanding lipid autoxidation.

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