食品深度油炸过程中的化学反应。VII. 三油酸甘油酯挥发性分解产物的鉴定。 - Suppr

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超能文献

Chemical reactions involved in the deep-fat frying of foods. VII. Identification of volatile decomposition products of trilinolein.

作者信息

Thompson J A, May W A, Paulose M M, Peterson R J, Chang S S

出版信息

J Am Oil Chem Soc. 1978 Dec;55(12):897-901. doi: 10.1007/BF02671415.

DOI:10.1007/BF02671415

PMID:730976

Abstract

摘要

相似文献

Chemical reactions involved in the deep-fat frying of foods. VII. Identification of volatile decomposition products of trilinolein.食品深度油炸过程中的化学反应。VII. 三油酸甘油酯挥发性分解产物的鉴定。

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引用本文的文献

Analysis of autoxidized fats by gas chromatography-mass spectrometry: X. Volatile thermal decomposition products of methyl linolenate dimers.气相色谱-质谱联用分析自氧化脂肪：X. 亚油酸甲酯二聚体的挥发性热分解产物

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Studies on chemical and sensory parameters of coconut oil and its olein blends with sesame oil and palmolein during wheat flour-based product frying.关于椰子油及其与芝麻油和棕榈仁油的油酸分混合物在基于小麦面粉产品油炸过程中的化学和感官参数的研究。

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本文引用的文献

Analysis for geometrical and positional isomers of fatty acids in partially hydrogenated fats.

J Am Oil Chem Soc. 1967 Nov;44(11):648-51. doi: 10.1007/BF02680035.

The flavour volatiles of fats and fat-containing foods. II. A gas chromatographic investigation of volatile autoxidation products from sunflower oil.脂肪及含脂肪食品的风味挥发物。II. 葵花籽油挥发性自动氧化产物的气相色谱研究。

J Sci Food Agric. 1965 Nov;16(11):680-9. doi: 10.1002/jsfa.2740161108.

Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions.

J Am Oil Chem Soc. 1965 Oct;42(10):878-82. doi: 10.1007/BF02541183.

Chemical reactions involved in deep fat frying of foods. VI. Characterization of nonvolatile decomposition products of trilinolein.

J Am Oil Chem Soc. 1973 May;50(5):147-54. doi: 10.1007/BF02640468.

Studies on the carcinogenic activity of protein-denaturing agents: hepatocarcinogenicity of dioxane.

J Natl Cancer Inst. 1965 Dec;35(6):949-58.

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