Study by proton nuclear magnetic resonance of the thermal oxidation of oils rich in oleic acyl groups
- Author
- GUILLEN, Maria D1 ; RUIZ, Ainhoa1
[1] Tecnología de Alimentos, Facultad de Farmacia, Universidad del País Vasco, 01006 Vitoria, Spain - Source
Journal of the American Oil Chemists' Society. 2005, Vol 82, Num 5, pp 349-355, 7 p ; ref : 32 ref
- ISSN
- 0003-021X
- Scientific domain
- Food science technology; Chemical industry parachemical industry
- Publisher
- Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- 1H nuclear magnetic resonance; olive and peanut oils; oxidation process; oxygenated aldehydes; primary oxidation compounds; secondary oxidation compounds hazelnut
- Keyword (fr)
- Aldéhyde Groupe acyle Huile arachide Industrie corps gras Noisette Olive Oxydation Spectrométrie RMN Fruit sec Huile alimentaire Huile végétale
- Keyword (en)
- Aldehyde Acyl group Peanut oil Oils and fats industry Hazelnut Olive Oxidation NMR spectrometry Nuts Edible oil Vegetable oil
- Keyword (es)
- Aldehído Grupo acilo Aceite cacahuete Industria cuerpos grasos Avellana Oliva Oxidación Espectrometría RMN Frutos secos Aceite alimentario Aceite vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16952254
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
10.1007/s11746-005-1077-2 
https://dx.doi.org/10.1007/s11746-005-1077-2
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