Chemical aspects of thermal damage to the nutritive value of vegetable oils. II.—The possible formation of cyclized or branched monomeric acyl radicals

Chemical aspects of thermal damage to th

Chemical aspects of thermal damage to the nutritive value of vegetable oils. I.—Formation of intrapolymeric glycerides during heat polymerization of linseed and soya-bean oils

✍ L. Wiseblatt; A. F. Wells; R. H. Common 📂 Article 📅 1953 🏛 John Wiley and Sons 🌐 English ⚖ 545 KB

## Abstract Observations on the nutritionally deleterious effects of heat‐polymerized vegetable oils and various fractions of them prompted an examination of the chemical nature of the products of polymerization. Analytical data for linseed and soya‐bean oils and for stand oils prepared from them a