Effect of temperature programming on the performance of urea inclusion compound-based free fatty acid fractionation

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 3, 2006, Pages 253-259

  Hayes, Douglas G ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Canola oil; DHA (docosahexaenoic acid); DSC; EPA (eicosapentaenoic acid); FFA (fractionation of); Fish oil; PUFA; Urea inclusion compounds; Vegetable oil

Indexed keywords

CANOLA OIL; DHA (DOCOSAHEXAENOIC ACID); EPA (EICOSAPENTAENOIC ACID); FFA (FRACTIONATION OF); FISH OIL; PUFA; UREA INCLUSION COMPOUNDS;

COOLING; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; MORPHOLOGY; SATURATION (MATERIALS COMPOSITION); THERMODYNAMIC PROPERTIES; VEGETABLE OILS;

UREA;

BRASSICA NAPUS VAR. NAPUS; SINAPIS ARVENSIS;

EID: 33646237148     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-1201-3     Document Type: Article

References (16)

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