Role of Water and Selected Minor Components on Association Colloid Formation and Lipid Oxidation in Bulk Oil-Reference-Cited by-同舟云学术

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Role of Water and Selected Minor Components on Association Colloid Formation and Lipid Oxidation in Bulk Oil

Published:2015-11-24 Issue:1 Volume:93 Page:83-91
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Kittipongpittaya Ketinun,Panya Atikorn,Decker Eric A.

Funder

King Mongkut's University of Technology North Bangkok

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-015-2752-y.pdf

Reference31 articles.

1. O’Brien RD (2004) Fats and oils: formulating and processing for applications. CRC Press, Boca Raton

2. Meng XH, Sedman J, van de Voort FR (2012) Improving the determination of moisture in edible oils by FTIR spectroscopy using acetonitrile extraction. Food Chem 135:722–729

3. Park J, Kim J, Kim M-J, Lee J (2013) Evaluation of oxygen-limitation on lipid oxidation and moisture content in corn oil at elevated temperature. J Am Oil Chem Soc 91(3):439–444

4. Chen BC, McClements DJ, Decker EA (2011) Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr 51:901–916

5. Lercker G, Frega N, Bocci F, Servidio G (1994) “Veiled” extra-virgin olive oils: dispersion response related to oil quality. J Am Oil Chem Soc 71:657–658

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