Esterified Propoxylated Glycerol Soyate, a Fat Substitute Model Compound, and Soy Oil after Heating-Reference-Cited by-同舟云学术

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Esterified Propoxylated Glycerol Soyate, a Fat Substitute Model Compound, and Soy Oil after Heating

Published:1999-09-01 Issue:9 Volume:47 Page:3816-3821
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Artz William E.¹,Soheili Kambiz C.¹,Arjona Itzel M.¹

Affiliation:

1. Department of Food Science and Human Nutrition, University of Illinois, 382 Agricultural Engineering Science Building, 1304 West Pennsylvania Avenue, Urbana, Illinois 61801-4726, and Department of Chemistry, University of Panama, Panama City, Panama

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf981059g

Reference29 articles.

Cited by 10 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. Volatile compounds in intermittent frying by gas chromatography and nuclear magnetic resonance;European Journal of Lipid Science and Technology;2013-05-07

2. Formation of 4-Hydroxy-2-(E)-Nonenal in a Corn–Soy Oil Blend: a Controlled Heating Study Using a French Fried Potato Model;Journal of the American Oil Chemists' Society;2011-01-08

3. The Chemistry and Nutrition of Nonnutritive Fats;Deep Frying;2007

4. Acceleration of the thermoxidation of oil by heme iron;Journal of the American Oil Chemists' Society;2005-08

5. Iron accumulation in oil during the deep-fat frying of meat;Journal of the American Oil Chemists' Society;2005-04

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