The Mechanisms of Lipid Autoxidation II. Non Volatile Secondary Oxidation Products
- 1 September 1985
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 18 (3) , 197-206
- https://doi.org/10.1016/s0315-5463(85)71916-5
Abstract
No abstract availableThis publication has 42 references indexed in Scilit:
- Frying performance of palm oil liquid fractionsJournal of Oil & Fat Industries, 1981
- Chemical and biological properties related to toxicity of heated fatsJournal of Toxicology and Environmental Health, 1981
- Thermal oxidation of a series of saturated triacylglycerolsJournal of Agricultural and Food Chemistry, 1981
- Quality assessment of used frying fats: A comparison of four methodsJournal of Oil & Fat Industries, 1978
- Chemical reactions involved in the deep‐fat frying of foods1Journal of Oil & Fat Industries, 1978
- Systematic isolation and identification of minor components in heated and unheated fatJournal of Oil & Fat Industries, 1972
- Effect of moisture level on volatile carbonyls in cottonseed oil heated to 210CJournal of Oil & Fat Industries, 1965
- Thermal oxidation of synthetic triglycerides I. composition of oxidized triglyceridesJournal of Oil & Fat Industries, 1962
- The effect of heat on pure triglyceridesJournal of Oil & Fat Industries, 1962
- The volatile decomposition products and the organoleptic characteristics of the oxidative polymers of ethyl linoleateJournal of Oil & Fat Industries, 1953