Comparison of oxidation of sucrose octaesters and triacylglycerols derived from olive oil
- 31 December 1992
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 44 (5) , 357-362
- https://doi.org/10.1016/0308-8146(92)90268-7
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Isolation and characterization of polymers in heated olestra and an olestra/triglyceride blendJournal of Oil & Fat Industries, 1990
- Combination of adsorption and size-exclusion chromatography for the determination of fatty acid monomers, dimers and polymersJournal of Chromatography A, 1990
- Evaluation of physicochemical changes in cooking oil during heatingJournal of Oil & Fat Industries, 1987
- Autoxidative rates of nonmethylene‐interrupted polyenoic fatty acidsJournal of Oil & Fat Industries, 1987
- Study on the oxidative rate and prooxidant activity of free fatty acidsJournal of Oil & Fat Industries, 1986
- Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12‐57) and the rancimat methodJournal of Oil & Fat Industries, 1986
- Sucrose Polyester (SPE) ‐ A Non‐Caloric FatFette, Seifen, Anstrichmittel, 1986
- A solvent‐free synthesis of sucrose polyestersJournal of Oil & Fat Industries, 1978
- Determination of sucrose polyesters by high performance gel permeation chromatographyJournal of Oil & Fat Industries, 1976
- 416. Experiments on the direct esterification of higher fatty acids with glycerol and with ethylene glycolJournal of the Chemical Society, 1935