Differential scanning calorimetry study—Assessing the influence of composition of vegetable oils on oxidation-Reference-Cited by-同舟云学术

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Differential scanning calorimetry study—Assessing the influence of composition of vegetable oils on oxidation

Published:2016-03 Issue: Volume:194 Page:601-607
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Qi Baokun,Zhang Qiaozhi,Sui Xiaonan,Wang Zhongjiang,Li Yang,Jiang Lianzhou

Funder

National Natural Science Foundation of China

Ministry of Science and Technology of China

Educational Commission of Heilongjiang Province of China

Natural Science Foundation of Heilongjiang Province of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy;Adhvaryu;Thermochimica Acta,2000

2. Chemical and thermal evaluation of olive oil refining at different oxidative levels;Caponio;European Journal of Lipid Science and Technology,2013

3. DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: Effect of fatty acid composition and phenol contents;Cerretani;Journal of Oleo Science,2012

4. Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil;Cerretani;Food Chemistry,2011

5. Mechanisms and factors for edible oil oxidation;Choe;Comprehensive Reviews in Food Science and Food Safety,2006

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