𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils: Thermogravimetric Analysis

✍ Scribed by van Aardt, Marleen; Duncan, Susan E.; Long, Timothy E.; O'Keefe, Sean F.; Marcy, Joseph E.; Sims, Susan R.

Book ID
120377792
Publisher
American Chemical Society
Year
2004
Tongue
English
Weight
61 KB
Volume
52
Category
Article
ISSN
0021-8561

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of phosphorylated acylglycerols o
Effect of phosphorylated acylglycerols on the oxidative stability of edible oils
✍ PokornΓ½, J. ;DavΓ­dek, J. ;VierecklovΓ‘, M. ;RannΓ½, M. ;SedlÑček, J. πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons 🌐 English βš– 397 KB πŸ‘ 1 views

Phosphorylated acylglycerols and their sdts containing nitrogen inhibit the autoxidation of rapeseed, soybean, sunflowerseed, and hydrogenated rapeseed oils, similarly as natural soybean or rapeseed phospholipid concentrates (lecithins). The activity is moderate at low concentration levels (0.02-0.1