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:1998-09 Issue:9 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.,Dobarganes M. C.,Nour M.,Marquez-Ruiz G.,Christie W. W.,Lavillonnière F.,Sébédio J.L

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference33 articles.

1. Raghuveer, K.G., and E.G. Hammond, The Influence of Randomization on the Oxidation of Corn Oil, J. Am. Oil Chem. Soc. 44:239–243 (1967).

2. Lau, F.Y., E.G. Hammond, and P.F. Ross, Effect of Randomization on the Oxidation of Corn Oil, Ibid.:407–411 (1982).

3. Neff, W.E., M.A. El-Agaimy, and T.L. Mounts, Oxidative Stability of Blends and Interesterified Blends of Soybean Oil and Palm Oil, Ibid.:1111–1116 (1994).

4. Park, D.P., J. Terao, and S. Matsushita, Influence of the Positions of Unsaturated Acyl Groups in Glycerides on Autoxidation. Agric. Biol. Chem. 47:1239–1244 (1983).

5. Kim, M.A., T. Matoba, and K. Hasegawa, Thermal Oxidation Stability of Interesterified Oils Under Continuous Heating Conditions, Ibid.:1239–1244 (1988).

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