Chemical reactions involved in the deep-fat frying of foods: VIII. Characterization of nonvolatile decomposition products of triolein
Author:
Affiliation:
1. ; Department of Food Science, Cook College, Rutgers; The State University of New Jersey; New Brunswick 08903 New Jersey
2. ; Regional Research Laboratory; Hyderabad 9 India
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference14 articles.
1. The Chemical and Biological Properties of Heated and Oxidized Fats
2. Chemical reactions involved in deep fat frying of foods: VI. Characterization of nonvolatile decomposition products of trilinolein
3. Determination of Free Fatty Acids in Fat
4. The analysis of oils and fats by gas chromatography
5. The examination of fats and fatty acids for toxic substances
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3. Analysis of the oxidation products of cis- and trans-octadecenoate methyl esters by capillary gas chromatography–ion-trap mass spectrometry;Journal of Chromatography A;2003-01
4. Final Report on the Safety Assessment of Trilaurin, Triarachidin, Tribehenin, Tricaprin, Tricaprylin, Trierucin, Triheptanoin, Triheptylundecanoin, Triisononanoin, Triisopalmitin, Triisostearin, Trilinolein, Trimyristin, Trioctanoin, Triolein, Tripalmitin, Tripalmitolein, Triricinolein, Tristearin, Triundecanoin, Glyceryl Triacetyl Hydroxystearate, Glyceryl Triacetyl Ricinoleate, and Glyceryl Stearate Diacetate;International Journal of Toxicology;2001-01
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