Thermal degradation of FA and catfish and menhaden oils at different refining steps

Author:

Sathivel Subramaniam1,Prinyawiwatkul Witoon2,Negulescu Ioan I.3,King Joan M.2,Basnayake B. F. A.4

Affiliation:

1. Fishery Industrial Technology Center; University of Alaska Fairbanks; 118 Trident Way 99615 Kodiak AK

2. ; Department of Food Science; Louisiana State University Agricultural Center; 70803 Baton Rouge Louisiana

3. ; School of Human Ecology and Department of Chemistry; Louisiana State University; 70803 Baton Rouge Louisiana

4. ; Department of Agricultural Engineering, Faculty of Agriculture; University of Peradeniya; Sri Lanka

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference11 articles.

1. Thermal Analysis in Quality Assessment of Rapeseed Oils;Wesolowski;Thermochim. Acta,1998

2. Thermal Analysis: An Alternative Method of Measuring Oil Stability;Hassel;J. Am. Oil Chem. Soc.,1976

3. Effect of Biophenols on Olive Oil Stability Evaluated by Thermogravimetric Analysis;Gennaro;J. Agric. Food Chem.,1998

4. Comparison of Methods for Testing the Stability of Fats and Oils, and of Foods Containing Them;Gearhart;J. Am. Oil Chem. Soc.,1957

5. The Total Degumming Process;Dijkstra;Ibid.,1989

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