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• W1967079151 abstract "Journal of Food ScienceVolume 37, Issue 1 p. 154-159 STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation T. P. LABUZA, T. P. LABUZA Dept. of Nutrition & Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139 Dept. of Food Science & Industries, University of Minnesota, St. Paul, MN 55101Search for more papers by this authorL. McNALLY, L. McNALLY Dept. of Nutrition & Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139Search for more papers by this authorDENISE GALLAGHER, DENISE GALLAGHER Dept. of Nutrition & Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139Search for more papers by this authorJ. HAWKES, J. HAWKES Dept. of Nutrition & Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139Search for more papers by this authorF. HURTADO, F. HURTADO Dept. of Nutrition & Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139 Faculta D'Agriculture. La Molina University, Lima, PeruSearch for more papers by this author T. P. LABUZA, T. P. LABUZA Dept. of Nutrition & Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139 Dept. of Food Science & Industries, University of Minnesota, St. Paul, MN 55101Search for more papers by this authorL. McNALLY, L. McNALLY Dept. of Nutrition & Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139Search for more papers by this authorDENISE GALLAGHER, DENISE GALLAGHER Dept. of Nutrition & Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139Search for more papers by this authorJ. HAWKES, J. HAWKES Dept. of Nutrition & Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139Search for more papers by this authorF. HURTADO, F. HURTADO Dept. of Nutrition & Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139 Faculta D'Agriculture. La Molina University, Lima, PeruSearch for more papers by this author First published: January 1972 https://doi.org/10.1111/j.1365-2621.1972.tb03408.xCitations: 169 Presented at the 31st Annual Meeting of the Institute of Food Technologists in New York. Part of this work was carried out for an M.S. thesis (F.H.) and as part of the co-op program of Northeastern University (D.G., L.M. and J.H.). This research was supported by Contract No. 9–10658 from the Manned Space Craft Center, NASA, Houston, Texas. The original data are included in a final contract report for NASA entitled “Analysis of storage stability of intermediate moisture foods”. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL References Bone, D.P. 1969. Water activity, its chemistry and applications. Food Prod. Devel. 3: 81. Brockman, M. 1970. Development of intermediate moisture foods for military use. Food Technol. 24: 896. Heidelbaugh, N.D. 1970. Effect of water binding agents on catalyzed oxidation of methyl linoleate. Ph.D. thesis, MIT, Cambridge, Mass. Heidelbaugh, N.D. and Karel, M. 1910. Effect of water binding agents on catalyzed oxidation of methyl linoleate. JAOCS 47: 539. Heidelbaugh, N.D., Yeh, C.P. and Karel, M. 1971. Effects of model system composition on autoxidation of methyl linoleate. J. Ag. Food Chem. 19: 140. Hollis, F., Kaplow, M., Klose, R. and Halik, J. 1968. Parameters for moisture content for stabilization of food products. Phase 1, US Army Natiek Labs. Contract DAAG-17–67- C-0098. Hollis, F., Kaplow, M., Halick, J. and Nordstrom, H. 1969. Parameters for moisture content for stabilization of food products. Phase 2, US Army Natick Labs. Contract DAAG 11–67-C-0098. Kaplow, M. 1970. Commercial development of intermediate moisture foods. Food Technol. 24: 889. Karel, M. and Nickerson, J.T.R. 1964. Effects of relative humidity, air and vacuum on browning of dehydrated orange juice. Food Technol. 18: 104. Labuza, T.P. 1968. Sorption phenomenon of foods. Food Technol. 22: 15. Labuza, T.P. 1971. Properties of water and the keeping quality of foods. Proceedings of the 3rd Int. Congress of Food Sci. & Technology, SOS/70. Labuza, T.P., Tsyuki, H. and Karel, M. 1969. Kinetics of oxidation of methyl linoleate. JAOCS 46: 409. Labuza, T.P., Tannenbaum, S.R. and Karel, M. 1970. Water content and stability of slow moisture and intermediate moisture foods. Food Technol. 24: 543. Labusa, T.P., Heidelbaugh, N.D., Silver, M. and Karel, M. 1971. Oxidation at intermediate moisture content. JAOCS 48: 86. Maloney, J.F., Labuza, T.P., Wallace, D. and Karel, M. 1966. Oxidation of methyl linoleate in model systems. J. Food Sci. 31: 878. Martinez, F. and Labuza, T.P. 1968. Effect of moisture content on rate of deterioration of freeze-dried salmon. J. Food Sci. 33: 241. Miner, C.S. and Dalton, N.M. 1953. “ Glycerol.” Reinhold Pub. Corp., New York . Newman, A.A. 1958. “ Glycerol” Morgan Grampian Press, London . Rockland, L.B. 1957. A new treatment of hygroscopic equilibria Food Res. 22: 604. Tjhio, K., Labuza, T.P. and Karel, M. 1969. Effects of humidification on catalysts and antioxidants in model systems. JAOCS 46: 597. Citing Literature Volume37, Issue1January 1972Pages 154-159 ReferencesRelatedInformation" @default.
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