Literature DB >> 730976

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

J A Thompson, W A May, M M Paulose, R J Peterson, S S Chang.   

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Year:  1978        PMID： 730976     DOI： 10.1007/bf02671415

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


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  5 in total

1.  Studies on the carcinogenic activity of protein-denaturing agents: hepatocarcinogenicity of dioxane.

Authors:  M F Argus; J C Arcos; C Hochligeti
Journal:  J Natl Cancer Inst       Date:  1965-12       Impact factor: 13.506

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

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.  The flavour volatiles of fats and fat-containing foods. II. A gas chromatographic investigation of volatile autoxidation products from sunflower oil.

Authors:  P A Swoboda; C H Lea
Journal:  J Sci Food Agric       Date:  1965-11       Impact factor: 3.638

5.  Analysis for geometrical and positional isomers of fatty acids in partially hydrogenated fats.

Authors:  C R Scholfield; V L Davison; H J Dutton
Journal:  J Am Oil Chem Soc       Date:  1967-11       Impact factor: 1.849
  5 in total
  2 in total

1.  Studies on chemical and sensory parameters of coconut oil and its olein blends with sesame oil and palmolein during wheat flour-based product frying.

Authors:  Mohammad I Khan; M R Asha; K K Bhat; Sakina Khatoon
Journal:  J Food Sci Technol       Date:  2010-11-18       Impact factor: 2.701

2.  Analysis of autoxidized fats by gas chromatography-mass spectrometry: X. Volatile thermal decomposition products of methyl linolenate dimers.

Authors:  E N Frankel; W E Neff; E Selke; D D Brooks
Journal:  Lipids       Date:  1988-04       Impact factor: 1.880
  2 in total

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