Oxidative stability of edible oils: linking rancimat to PDSC results

dc.contributor.authorDiaz-Diaz, Ana-Maria
dc.contributor.authorLopez-Beceiro, Jorge Jose
dc.contributor.authorDiaz, Ramon Pedro Artiaga
dc.contributor.authorAugustyn, Wilma
dc.contributor.authorVan der Westhuizen, Isbe; Focke, Walter Wilhelm
dc.contributor.authorFocke, Walter Wilhelm
dc.contributor.emailwalter.focke@up.ac.za
dc.date.accessioned2025-12-02T06:03:17Z
dc.date.issued2025
dc.descriptionDATA AVAILABILITY : The datasets (GCMS_data.zip, PDSC_data.zip, Rancimat_data.zip, and Rancimat_ExcelFigures.zip), generated and analysed during the current study are available in the Zenodo repository and can be accessed via the link: https://doi.org/10.5281/zenodo.17177380.
dc.description.abstractPlease read abstract in the article.
dc.description.departmentChemical Engineering
dc.description.embargo2026-11-08
dc.description.librarianhj2025
dc.description.sdgSDG-02: Zero hunger
dc.description.sdgSDG-03: Good health and well-being
dc.description.sdgSDG-17: Partnerships for the goals
dc.description.sponsorshipPartial financial support was received from the institutions to which the authors are affiliated with.
dc.description.urihttps://link.springer.com/journal/11694
dc.identifier.citationDíaz-Díaz, AM., López-Beceiro, J.J., Díaz, R.P.A. et al. Oxidative stability of edible oils: linking rancimat to PDSC results. Journal of Food Measurement and Characterization (2025). https://doi.org/10.1007/s11694-025-03777-7.
dc.identifier.issn2193-4126 (print)
dc.identifier.issn2193-4134 (online)
dc.identifier.other10.1007/s11694-025-03777-7
dc.identifier.urihttp://hdl.handle.net/2263/107027
dc.language.isoen
dc.publisherSpringer
dc.rights© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2025. The original publication is available at : https://link.springer.com/journal/11694.
dc.subjectPressure differential scanning calorimetry (PDSC)
dc.subjectOxidative stability
dc.subjectInduction period
dc.subjectOxidation onset temperature
dc.subjectRancimat method
dc.subjectEdible oil
dc.titleOxidative stability of edible oils: linking rancimat to PDSC results
dc.typePostprint Article

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