Chemical aspects of thermal damage to the nutritive value of vegetable oils. I.—Formation of intrapolymeric glycerides during heat polymerization of linseed and soya-bean oils-Reference-Cited by-同舟云学术

Chemical aspects of thermal damage to the nutritive value of vegetable oils. I.—Formation of intrapolymeric glycerides during heat polymerization of linseed and soya-bean oils

Published:1953-05 Issue:5 Volume:4 Page:227-233
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Wiseblatt L.,Wells A. F.,Common R. H.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference19 articles.

1. Flavour reversion in linseed shortening

2. FLAVOUR REVERSION IN HYDROGENATED LINSEED OIL: I. THE PRODUCTION OF AN ISOMER OF LINOLEIC ACID FROM LINOLENIC ACID

3. The elimination of flavor reversion in linseed shortening by heat polymerization and solvent segregation of the oil

4. Studies on the heat polymerization and solvent segregation of vegetable oils

5. British Intelligence Objectives Sub-Committee Report No. 1477, Item No. 22, 1947

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2. The Chemical and Biological Properties of Heated and Oxidized Fats;Advances in Lipid Research;1969

3. Studies on a New Type of Bodied Oil, Part I;Fette, Seifen, Anstrichmittel;1964-01

4. Nutritive value of methyl linoleate and its thermal decomposition products;Journal of the American Oil Chemists Society;1962-01

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