Literature DB >> 659779

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

M M Paulose, S S Chang.   

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Year:  1978        PMID： 659779     DOI： 10.1007/BF02911894

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


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

Authors:  M M Paulose; S S Chang
Journal:  J Am Oil Chem Soc       Date:  1973-05       Impact factor: 1.849

Review 3.  The chemical and biological properties of heated and oxidized fats.

Authors:  N R Artman
Journal:  Adv Lipid Res       Date:  1969
  3 in total
  2 in total

1.  A survey on operating conditions and quality of commercial frying fats in Hungary.

Authors:  A Gere
Journal:  Z Ernahrungswiss       Date:  1985-06

2.  Reaction of alpha-tocopherol in heated bulk phase in the presence of methyl linoleate (13S)-hydroperoxide or methyl linoleate.

Authors:  R Yamauchi; K Goto; K Kato
Journal:  Lipids       Date:  1998-01       Impact factor: 1.880
  2 in total

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