Quantitation of short-chain glycerol-bound compounds in thermoxidized and used frying oils. A monitoring study during thermoxidation of olive and sunflower oils
- Author
- VELASCO, Joaquin1 ; MARMESAT, Susana1 ; BERDEAUX, Olivier1 ; MARQUEZ-RUIZ, Gloria1 ; DOBARGANES, Carmen1
[1] Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Sevilla, Spain - Source
Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 10, pp 4006-4011, 6 p ; ref : 26 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Short-chain fatty acids core aldehydes diacids olive oil sunflower oil thermoxidation used frying oils
- Keyword (fr)
- Acide gras Aldéhyde Analyse quantitative Chaîne courte Glycérol Huile friture Huile olive Huile tournesol Monitorage Utilisation Huile alimentaire Huile végétale Lipide
- Keyword (en)
- Fatty acids Aldehyde Quantitative analysis Short chain Glycerol Frying oil Olive oil Sunflower oil Monitoring Use Edible oil Vegetable oil Lipids
- Keyword (es)
- Acido graso Aldehído Análisis cuantitativo Cadena corta Glicerol Aceite para freir Aceite oliva Aceite girasol Monitoreo Uso Aceite alimentario Aceite vegetal Lípido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16779327
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf050050t 
https://dx.doi.org/10.1021/jf050050t
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