Literature DB >> 4710940

Chemical reactions involved in deep fat frying of foods. VI. Characterization of nonvolatile decomposition products of trilinolein.

M M Paulose, S S Chang.   

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Year:  1973        PMID: 4710940     DOI: 10.1007/BF02640468

Source DB:  PubMed          Journal:  J Am Oil Chem Soc        ISSN: 0003-021X            Impact factor:   1.849


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  4 in total

1.  THE ANALYSIS OF OILS AND FATS BY GAS CHROMATOGRAPHY.

Authors:  G R JAMIESON; E H REID
Journal:  J Chromatogr       Date:  1965-02

2.  Thermal reactions of methyl linoleate. III. Characterization of C18 cyclic esters.

Authors:  W R Michael
Journal:  Lipids       Date:  1966-09       Impact factor: 1.880

3.  Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions.

Authors:  R G Krishnamurthy; T Kawada; S S Chang
Journal:  J Am Oil Chem Soc       Date:  1965-10       Impact factor: 1.849

4.  Thermal reactions of methyl linoleate. I. Heating conditions, isolation techniques, biological studies and chemical changes.

Authors:  W R Michael; J C Alexander; N R Artman
Journal:  Lipids       Date:  1966-09       Impact factor: 1.880

  4 in total
  12 in total

1.  Column and high-performance size exclusion chromatography applications to the in vivo digestibility study of a thermoxidized and polymerized olive oil.

Authors:  F J Sánchez-Muniz; S Bastida; M J González-Muñoz
Journal:  Lipids       Date:  1999-11       Impact factor: 1.880

2.  Tocopherol contents of nine vegetable frying oils, and their changes under simulated deep-fat frying conditions.

Authors:  E Yuki; Y Ishikawa
Journal:  J Am Oil Chem Soc       Date:  1976-11       Impact factor: 1.849

3.  Enzymatic hydrolysis of fractionated products from oils thermally oxidized in the laboratory.

Authors:  H Yoshida; J C Alexander
Journal:  Lipids       Date:  1983-06       Impact factor: 1.880

4.  Nutritional and metabolic studies of noncyclic dimeric fatty acid methyl esters in the rat.

Authors:  E G Perkins; R Taubold
Journal:  J Am Oil Chem Soc       Date:  1978-09       Impact factor: 1.849

5.  Chemical reactions involved in the deep-fat frying of foods. VII. Identification of volatile decomposition products of trilinolein.

Authors:  J A Thompson; W A May; M M Paulose; R J Peterson; S S Chang
Journal:  J Am Oil Chem Soc       Date:  1978-12       Impact factor: 1.849

6.  Biological effects due to changes in fats during heating.

Authors:  J C Alexander
Journal:  J Am Oil Chem Soc       Date:  1978-10       Impact factor: 1.849

7.  Chemical reactions involved in the deep-fat frying of foods.

Authors:  S S Chang; R J Peterson; C T Ho
Journal:  J Am Oil Chem Soc       Date:  1978-10       Impact factor: 1.849

8.  Chemical reactions involved in deep-fat frying of foods: VIII. Characterization of nonvolatile decomposition products of triolein.

Authors:  M M Paulose; S S Chang
Journal:  J Am Oil Chem Soc       Date:  1978-04       Impact factor: 1.849

9.  Changes in the structure of soybean triacylglycerols due to heat.

Authors:  H Yoshida; J C Alexander
Journal:  Lipids       Date:  1984-08       Impact factor: 1.880

10.  Nutritional and metabolic studies of distillable fractions from fresh and thermally oxidized corn oil and olive oil.

Authors:  H G Gabriel; J C Alexander; V E Valli
Journal:  Lipids       Date:  1978-01       Impact factor: 1.880

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