Thermal-oxidative decomposition of edible oils and fats. DSC studies
- 17 July 1991
- journal article
- Published by Elsevier in Thermochimica Acta
- Vol. 184 (1) , 49-57
- https://doi.org/10.1016/0040-6031(91)80134-5
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Evaluation of the stability of some antioxidants for fat-based foodsThermochimica Acta, 1991
- Determination of spontaneous ignition temperatures of edible oils and fats by pressure differential scanning calorimetryThermochimica Acta, 1990
- Determination of oxidattve stability of edible vegetable oils by pressure differential scanning calorimetryThermochimica Acta, 1989
- Application of principal component analysis and thermoanalytical methods in evaluation of edible fish oilsThermochimica Acta, 1989
- Thermoanalytical assessment of the quality of edible and technical oilsJournal of Thermal Analysis and Calorimetry, 1987
- Oxidation of lipios studied by isothermal heat flux calorimetryThermochimica Acta, 1987
- Study of the thermooxidative behavior of edible oils by thermal analysisJournal of Oil & Fat Industries, 1979
- Effect of the experimental conditions on the thermooxidative behaviour of vegetable oilsJournal of Thermal Analysis and Calorimetry, 1977
- Thermal analysis: An alternative method of measuring oil stabilityJournal of Oil & Fat Industries, 1976
- Oil stability: A DSC alternative for the active oxygen methodJournal of Oil & Fat Industries, 1970