The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oils

Grasas y Aceites

Volumn 56, Issue 1, 2005, Pages 46-52

  Steel, C J ^a   Dobarganes, M C ^b   Barrera Arellano, D ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Hydrogenated fats; Oils; Soybean; Thermal degradation; Thermal oxidation; Tocophero

Indexed keywords

ALUMINUM; DEGRADATION; HYDROGENATION; IODINE; OXIDATION; OXIDES; POLYMERS; PYROLYSIS; SOYBEAN OIL; THERMOOXIDATION;

ALUMINIUM OXIDE; DEGRADATION RATE; IODINE VALUE; OILS; SATURATED FATS; SOYBEAN; THERMAL OXIDATION; TOCOPHERO;

OILS AND FATS;

GLYCINE MAX;

EID: 27844490962     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2005.v56.i1.133     Document Type: Article

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