Characterization of the Oxidation of Rapeseed and Butter Oil Triacylglycerols by Four Analytical Methods
- 1 December 1997
- journal article
- Published by Elsevier in Lwt - Food Science and Technology
- Vol. 30 (8) , 807-813
- https://doi.org/10.1006/fstl.1997.0273
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Mechanisms of free radical oxidation of unsaturated lipidsLipids, 1995
- Free radicals and antioxidants in food andin vivo:What they do and how they workCritical Reviews in Food Science and Nutrition, 1995
- Oxidative stability of blends and interesterified blends of soybean oil and palm oleinJournal of Oil & Fat Industries, 1994
- Oxidative stability of purified canola oil triacylglycerols with altered fatty acid compositions as affected by triacylglycerol composition and structureJournal of Oil & Fat Industries, 1994
- Improving the oxidative stability of polyunsaturated vegetable oils by blending with high‐oleic sunflower oilJournal of Oil & Fat Industries, 1994
- Fatty Acid Analysis, TAG Equivalents as Net Fat Value, and Nutritional Attributes of Commercial Fats and OilsJournal of Food Composition and Analysis, 1993
- Oxidative stability of soybean oils with altered fatty acid compositionsJournal of Oil & Fat Industries, 1992
- Oxidized Flavor Compounds in Edible OilsPublished by Elsevier ,1992
- Analysis of vegetable oil volatiles by multiple headspace extractionJournal of Oil & Fat Industries, 1990
- Capillary gas chromatographic analyses of headspace volatiles from vegetable oilsJournal of Oil & Fat Industries, 1985