Effect of α- and γ-tocopherols on thermal polymerization of purified high-oleic sunflower triacylglycerols-Reference-Cited by-同舟云学术

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Effect of α- and γ-tocopherols on thermal polymerization of purified high-oleic sunflower triacylglycerols

Published:1998-12 Issue:12 Volume:75 Page:1699-1703
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Lampi Anna-Maija¹,Kamal-Eldin Afaf²³

Affiliation:

1. ; Department of Applied Chemistry and Microbiology; University of Helsinki; FN-00014 Helsinki Finland

2. ; Department of Food Science; Swedish University of Agricultural Sciences; 750 07 Uppsala Sweden

3. ; Department of Food Science; SLU; Box 7051 750 07 Uppsala Sweden

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference23 articles.

1. Lipid Content and Fatty Acid Profiles of Various Deep-Fat Fried Foods;Smith;J. Am. Oil Chem. Soc.,1985

2. Hydrogenation Alternatives: Effects of trans Fatty Acids and Stearic Acid Versus Linoleic Acid on Serum Lipids and Lipoproteins in Humans;Zock;J. Lipid Res.,1992

3. Property-Enhanced Oils in Food Applications;Erickson;Food Technol.,1994

4. Utilisation of Sunflower Oils in Industrial Frying Operations;A special issue of Grasas y Aceites,1996

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