Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy-Reference-Cited by-同舟云学术

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Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

Published:2020-05-19 Issue:6 Volume:122 Page:1900302
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Wang Mengzhu¹,Chen Jia¹,Jing Bingyu¹,Zhang Lingyan¹,Dong Yaoyao¹,Yu Xiuzhu¹^ORCID

Affiliation:

1. College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201900302

Reference33 articles.

1. Oxidation kinetics in olive oil triacylglycerols under accelerated shelf‐life testing (25–75 °C)

2. Techniques for the Analysis of Minor Lipid Oxidation Products Derived from Triacylglycerols: Epoxides, Alcohols, and Ketones

3. Mechanisms and Factors for Edible Oil Oxidation

4. Evaluation of oxidative quality parameters in imported edible oils in Iran

5. Study on Autoxidation Kinetics of Fats by Differential Scanning Calorimetry. 1. Saturated C12−C18 Fatty Acids and Their Esters

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