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Effects of lipid oxidation on fish lipids — amylopectin interactions

✍ Scribed by Grzegorz Bienkiewicz; Anna Kołakowska

Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
256 KB
Volume
105
Category
Article
ISSN
1438-7697

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✍ Pokorný, J. ;Rzepa, J. ;Janíček, G. 📂 Article 📅 1976 🏛 John Wiley and Sons 🌐 English ⚖ 332 KB 👁 1 views

## Abstract Hydroperoxido butyl oleate was decomposed by heating in excess palmitic acid at 60–120 °C. The decomposition followed the kinetics of a first order reaction with formation of both monomeric and oligomeric secondary products. The proportions of oligomers slightly increased with increasin