Oxidation of mixtures of triolein and trilinolein at elevated temperatures-Reference-Cited by-同舟云学术

Oxidation of mixtures of triolein and trilinolein at elevated temperatures

Published:2003-04 Issue:3-4 Volume:105 Page:165-170
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Kamal‐Eldin Afaf¹,Velasco Joaquín²,Dobarganes Carmen²

Affiliation:

1. Department of Food Science, Swedish University of Agricultural Sciences (SLU), Box 7051, 750 07 Uppsala, Sweden. Phone: +46‐18‐672‐036, Fax +46‐18‐672‐995

2. Instituto de la Grasa, CSIC, Sevilla, Spain

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200390032

Reference25 articles.

1. Formation of non‐volatile decomposition products in heated fats and oils.;Perkins E. G.;Food Technol.,1967

2. Correlation of gas chromatographic profiles and organoleptic scores of different fats and oils after simulated deep fat frying

3. Chemical reactions involved in the deep-fat frying of foods1

4. G. Márquez‐Ruíz M.C. Dobarganes: Nutritional and physiological effects of used frying fats in Deep Frying: Chemistry Nutrition and Practical Applications. Eds.E. G. Perkins M. D. Erickson American Oil Chemists' Society Champaign IL (USA) 1996 pp. 160‐182.

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality Study of Potato Chips for Sale in the Uruguayan Market;Revista de Gestão Social e Ambiental;2023-07-21

2. Thermal Aging of Bitumen and Biorejuvenator Blends: Triglyceride versus Free Fatty Acids;Journal of Materials in Civil Engineering;2022-07

3. The effects of acyl moiety and temperature on the polymerization of sterols;European Journal of Lipid Science and Technology;2011-12-27

4. Deterioration of western redcedar (Thuja plicata Donn ex D. Don) seeds: protein oxidation and in vivo NMR monitoring of storage oils;Journal of Experimental Botany;2008-03

5. Effect of Heating and Frying on Oil and Food Fatty Acids;Fatty Acids in Foods and their Health Implications,Third Edition;2007-11-19