Effect of Heating Temperature and Time on the Volatile Oxidative Decomposition of Linolenate
- 1 May 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (3) , 744-746
- https://doi.org/10.1111/j.1365-2621.1982.tb12705.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Analysis of autoxidized fats by gas chromatography‐mass spectrometry: VII. Volatile thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenateLipids, 1981
- The autoxidation of linoleates at elevated temperaturesJournal of Oil & Fat Industries, 1980
- Lipid oxidationProgress in Lipid Research, 1980
- Volatiles from Frying Fats: A Comparative StudyPublished by American Chemical Society (ACS) ,1978
- The synthesis of 2‐(1‐Pentenyl) furan and its relationship to the reversion flavor of soybean oilJournal of Oil & Fat Industries, 1978
- Analysis of autoxidized fats by gas chromatography‐mass spectrometry: III. Methyl linolenateLipids, 1977
- Autoxidation products of 2,4‐decadienalJournal of Oil & Fat Industries, 1971
- Recovery and measurement of volatiles from lipids. Hydrocarbons in irradiated fatsJournal of Agricultural and Food Chemistry, 1969
- Autoxidation of Methyl Linolenate. Isolation and Characterization of Hydroperoxides2The Journal of Organic Chemistry, 1961
- Report of Committee on Analysis of Commercial Fats and OilsIndustrial & Engineering Chemistry Analytical Edition, 1945