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Effect of different preservatives on the changes in quality of lipids and fat-soluble active substances during the moist storage of maize grain



Effect of different preservatives on the changes in quality of lipids and fat-soluble active substances during the moist storage of maize grain



Zeitschrift fur Tierphysiologie, Tierernahrung und Futtermittelkunde 44(4/5): 267-278



Fresh maize grain, moisture content 39%, was stored for 6 months without sealing, after adding 4 high amounts of propionic acid, ammonium propionate and isobutyric acid. After storage there were no visible signs of moulding, except for grain treated with the 3 lowest amounts of propionate. All grain treated with preservatives showed hydrolytic and oxidative changes in the lipids. Acid values were about twice those of the control sample which was deep frozen after harvesting.

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Accession: 000865705

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