The importance of peroxide value in assessing food quality and food safety

After the incidents, the Ministry of Health and Welfare, currently the Ministry of Health, Labor and Welfare, in Japan set standards for instant noodles in the Food Sanitation Law to protect against food poisoning and to control the quality of instant noodles. Therefore, the formation of hydroperoxi...

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Bibliographic Details
Published inJournal of the American Oil Chemists' Society Vol. 83; no. 5; pp. 473 - 474
Main Authors Gotoh, Naohiro, Wada, Shun
Format Journal Article
LanguageEnglish
Published Berlin/Heidelberg Springer‐Verlag 01.05.2006
Springer Nature B.V
Subjects
Convenience foods
Food additives
Food contamination
Food contamination & poisoning
Food quality
Food safety
Food sanitation
Oils & fats
Quality control
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Summary:After the incidents, the Ministry of Health and Welfare, currently the Ministry of Health, Labor and Welfare, in Japan set standards for instant noodles in the Food Sanitation Law to protect against food poisoning and to control the quality of instant noodles. Therefore, the formation of hydroperoxide, the primary oxidized product of fat and oil, must be suppressed to protect against the oxidation of fat and oil and the formation of secondary oxidized products from both food quality and food safety perspectives.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-006-1229-4