Nuclear Magnetic Resonance and Gas Chromatography/Mass Spectroscopy Analysis of the Nonvolatile Components Produced during Heating of Oleic Acid Esterified Propoxylated Glycerol, a Fat Substitute Model Compound, and Trioleylglycerol-Reference-Cited by-同舟云学术

Nuclear Magnetic Resonance and Gas Chromatography/Mass Spectroscopy Analysis of the Nonvolatile Components Produced during Heating of Oleic Acid Esterified Propoxylated Glycerol, a Fat Substitute Model Compound, and Trioleylglycerol

Published:1997-12-01 Issue:12 Volume:45 Page:4730-4739
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hansen Steven L.¹,Krueger William J.¹,Dunn, Larson B.¹,Artz William E.¹

Affiliation:

1. Cargill Analytical Services, Minnetonka, Minnesota, The Coca-Cola Company, Atlanta, Georgia, USDA−ARS, Peoria, Illinois, and Department of Food Science and Human Nutrition, 382 Agricultural Engineering Sciences Building, The University of Illinois, 1304 West Pennsylvania Avenue, Urbana, Illinois 61801-4726

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970614w

Reference40 articles.

1. Quantitative high-resolution13C and1H nuclear magnetic resonance of ω3 fatty acids from white muscle of atlantic salmon (Salmo salar)

2. Optimization of deep-fat frying operations

3. Rapid method for the determination of fatty acid profiles from fats and oils using trimethylsulphonium hydroxide for transesterification

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