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Structural Effect of Lignans and Sesamol on Polymerization of Soybean Oil at Frying Temperature

โœ Scribed by Hong-Sik Hwang, Jill K. Winkler-Moser, Sean X. Liu

Book ID
113089686
Publisher
Springer-Verlag
Year
2012
Tongue
English
Weight
468 KB
Volume
89
Category
Article
ISSN
0003-021X

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## Abstract This study determined the effect of phytosterol structure, including the degree of unsaturation and the presence of an ethylidene group in the side chain, on the thermal polymerization of heated soybean oil. Indigenous tocopherols and phytosterols were removed from soybean oil by molecu