Effect of fatty acid positional distribution and triacylglycerol composition on lipid by-products formation during heat treatment: I. polymer formation-Reference-Cited by-同舟云学术

Effect of fatty acid positional distribution and triacylglycerol composition on lipid by-products formation during heat treatment: I. polymer formation

Published:1998-12 Issue:12 Volume:75 Page:1065-1071
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Martin J. C.¹,Dobarganes M. C.²,Nour M.¹,Marquez-Ruiz G.²,Christie W. W.³,Lavillonnière F.¹,Sébédio J.L¹

Affiliation:

1. I.N.R.A.; Unité de Nutrition Lipidique; BV 1540 17 rue Sully 21034 Dijon Cedex France

2. ; Instituto de la Grasa; Av. Padre García Tejero 4 41012 Sevilla Spain

3. ; Scottish Crop Research Institute; Invergowrie DD2 5DA Dundee Scotland

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference33 articles.

1. The Influence of Randomization on the Oxidation of Corn Oil;Raghuveer;J. Am. Oil Chem. Soc.,1967

2. Effect of Randomization on the Oxidation of Corn Oil;Lau;Ibid.,1982

3. Oxidative Stability of Blends and Interesterified Blends of Soybean Oil and Palm Oil;Neff;Ibid.,1994

4. Influence of the Positions of Unsaturated Acyl Groups in Glycerides on Autoxidation;Park;Agric. Biol. Chem.,1983

5. Thermal Oxidation Stability of Interesterified Oils Under Continuous Heating Conditions;Kim;Ibid.,1988

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