Intensified synthesis of a triglyceride of octanoic acid using sonication and assessment of its frying characteristics
Author:
Funder
Department of Science and Technlogy, New Delhi IN
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05379-3.pdf
Reference29 articles.
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2. Bhattacharya AB, Sajilata MG, Singhal RS (2008) Lipid profile of foods fried in thermally polymerized palm oil. Food Chem 109:808–812. https://doi.org/10.1016/j.foodchem.2008.01.027
3. Boulos Z (2013) Method for preperation of triglycerides of medium chain fatty acids. Int Pat Treaty 1–20
4. Chatel G, Colmenares JC (2017) Sonochemistry: from basic principles to innovative applications. Top Curr Chem 375:1–4. https://doi.org/10.1007/s41061-016-0096-1
5. Choe E, Min DB (2007) Chemistry of deep-fat frying oils. J Food Sci 72:R77-86. https://doi.org/10.1111/j.1750-3841.2007.00352.x
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