Pan-heating of low-linolenic acid and partially hydrogenated soybean oils-Reference-Cited by-同舟云学术

Pan-heating of low-linolenic acid and partially hydrogenated soybean oils

Published:2002-03 Issue:3 Volume:79 Page:287-290
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Soheili Kambiz C.¹,Artz William E.¹,Tippayawat Preevanooch²

Affiliation:

1. ; Dept. of Food Science and Human Nutrition; University of Illinois; 382 Agricultural Engineering Science Bldg., 1304 W. Pennsylvania Ave. 61801-4726 Urbana IL

2. The Department of Agriculture; Agricultural Chemistry Division; Bangkok Thailand

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference14 articles.

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2. Oils Well, New Research Yields Improved High- Oleic Oils;Bennett;Food Process.,1997

3. Frying Stability of Soybean and Canola Oils with Modified Fatty Acid Compositions;Warner;J. Am. Oil Chem. Soc.,1993

4. Lipid Stability and Deterioration;Billek,1983

5. Study of Thermal Oxidation of Thin Film of Trilinolein by Thermogravimetric Analysis;Takaoka;J. Am. Oil Chem. Soc.,1986

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