Odor significance of undesirable degradation compounds in heated triolein and trilinolein

Effect of Oleic and Linoleic Acids on th

Effect of Oleic and Linoleic Acids on the Production of Deep-Fried Odor in Heated Triolein and Trilinolein

✍ Warner, Kathleen; Neff, William E.; Byrdwell, W. Craig; Gardner, Harold W. 📂 Article 📅 2001 🏛 American Chemical Society 🌐 English ⚖ 115 KB

Loss of tocopherols and formation of deg

Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature

✍ Barrera-Arellano, Daniel; Ruiz-M�ndez, Victoria; M�rquez Ruiz, Gloria; Dobargane 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 91 KB 👁 2 views

Triolein, trilinolein and a mixture of both (1:1) were heated at 180 °C for 2, 4, 6, 8 and 10 h in the absence of tocopherols or in the presence of a-tocopherol (500 mg kg À1 ), d-tocopherol (500 mg kg À1 ) or a mixture of a-, b-, g-and d-tocopherol (200±250 mg kg À1 each). Losses of tocopherols as

Degradation of Macromolecular Organic Co

Degradation of Macromolecular Organic Compounds in a Tropical Lagoon (Ciénaga Grande, Colombia) and its Ecological Significance

✍ Hans-Georg Hoppe; Klaus Gocke; Doris Zamorano; Reinhard Zimmermann 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 958 KB

Primary production and decomposition of organic substances were investigated in a tropical lagoon during the rainy season. Production and mineralization were measured using the oxygen method. Total bacteria numbers and biomasses were est.imated with epifluorescence microscopy, and the enzymatic degr

Charge transfer reactions and feedback c

Charge transfer reactions and feedback control of lignin peroxidase by phenolic compounds: Significance in lignin degradation

✍ P.J. Harvey; G-F. Gilardi; M.L. Goble; J.M. Palmer 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 560 KB

Degradation Kinetics of Bioactive Compou

Degradation Kinetics of Bioactive Compounds and Change in the Antioxidant Activity of Wild Strawberry (Fragaria vesca) Pulp During Heating

✍ ÃzÅen, Deniz; Erge, Hande Selen 📂 Article 📅 2012 🏛 Springer-Verlag 🌐 English ⚖ 335 KB

Thermal degradation of precursors and fo

Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH

✍ Przybylski, R. ;Kamiński, E. 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 420 KB

Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH' R. PRZYBYLSKI and E. KAM~JSKI The effect of temperature and pH