Citations in impact factor journals
Studies on the storage stability of yayik butter Journal für Verbraucherschutz und Lebensmittelsicherheit |
The change of fatty acids composition of Polish biscuits during storage Food Chemistry |
Non-thermal dielectric barrier discharge plasma hydrogenation for production of margarine with low trans-fatty acid formation Innovative Food Science & Emerging Technologies |
A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks Journal of Food Engineering |
Quality of Fats in Cookies as Affected by Storage and Addition of Oat Flakes Cereal Chemistry Vol. 88, Issue 3, 234, 2011 |
Citation to this article as recorded by
Computer, Informatics, Cybernetics and Applications Lecture Notes in Electrical Engineering |
Formulation and evaluation of cereal-based breads fortified with natural prebiotics from green banana, moringa leaves powder and soya powder Applied Food Research Vol. 4, Issue 1, 100377, 2024 |
Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties Applied Food Research Vol. 4, Issue 1, 100386, 2024 |
Dietary copper requirement of broilers fed a corn-soybean meal diet during 22–42 d of age Animal Nutrition |
Enhancing water balance assessment in urban areas through high-resolution land cover mapping: Case study of Debrecen, Hungary Environmental Challenges |
The good, the bad and the aged: Predicting sensory quality of anhydrous milk fat by PTR/SRI-Tof-MS analysis and data mining International Dairy Journal |
Packaging based on Ag-Low Density Polyethylene for shelf-life extension of pasteurized and traditional butters at refrigerated temperature Food Science and Technology |
Effect of Packaging Method on Butter Quality Preservation Dairy industry |
Macro-Mineral Uptake, Relative Water Content, Retention Capability, and Tolerance Index of Sunn Hemp (Crotalaria juncea L.) under Salinity Stress at Early Seedling Agronomy Vol. 14, Issue 4, 823, 2024 |
Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage Foods Vol. 11, Issue 3, 369, 2022 |
Cryo-Milled β-Glucan Nanoparticles for Oral Drug Delivery Pharmaceutics Vol. 16, Issue 4, 546, 2024 |
The Effect of Microencapsulation of Phenolic Compounds from Lemon Waste by Persian and Basil Seed Gums on the Chemical and Microbiological Properties of Mayonnaise Preventive Nutrition and Food Science Vol. 26, Issue 1, 82, 2021 |
Histopathology of the Midgut (Longitudinal section) of Aedes aegypti larvae after exposure to kaffir lime leaf extract from Bali, Indonesia Research Journal of Pharmacy and Technology |
How to cite this article
Piotr Koczon, Eliza Gruczynska and Boleslaw Kowalski, 2008. Changes in the Acid Value of Butter During Storage at Different Temperatures as Assessed by Standard Methods or by FT-IR Spectroscopy. American Journal of Food Technology, 3: 154-163.
DOI: 10.3923/ajft.2008.154.163
URL: https://scialert.net/abstract/?doi=ajft.2008.154.163
DOI: 10.3923/ajft.2008.154.163
URL: https://scialert.net/abstract/?doi=ajft.2008.154.163