Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area

Bioresource Technology

Volumn 102, Issue 10, 2011, Pages 5873-5877

  Pardauil, Juliana J R ^a   Souza, Luiz K C ^a   Molfetta, Fábio A ^a   Zamian, José R ^a   Rocha Filho, Geraldo N ^a   Da Costa, C E F ^a  

^a FEDERAL UNIVERSITY OF PARÁ   (Brazil)

Author keywords

DSC; Fatty acids; Oxidative stability; Statistical analysis; Vegetables oils

Indexed keywords

AIR ATMOSPHERE; CELL TEMPERATURE; DSC; GOOD CORRELATIONS; HEVEA BRASILIENSIS; INDUCTION TIME; ISOTHERMAL CONDITIONS; ISOTHERMAL TEMPERATURE; OIL SAMPLES; OXIDATION REACTIONS; OXIDATIVE INDUCTION TIME; OXIDATIVE STABILITY; OXIDATIVE STABILITY INDEX; PASSIFLORA; RANCIMAT; RUBBER SEED OIL; STATISTICAL ANALYSIS; TIME AXIS;

DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; ORGANIC POLYMERS; OXIDATION; OXIDATION RESISTANCE; OXYGEN; STATISTICAL METHODS; VEGETABLE OILS;

STABILITY;

FATTY ACID; OIL; OXYGEN; VEGETABLE OIL;

CELL ORGANELLE; CORRELATION; EDIBLE SPECIES; FATTY ACID; FRUIT; ISOTHERM; MEASUREMENT METHOD; OXIDATION; OXYGEN; STATISTICAL ANALYSIS; TEMPERATURE EFFECT; VEGETABLE OIL;

ARTICLE; ATMOSPHERE; DIFFERENTIAL SCANNING CALORIMETRY; FRUIT; OXIDATION; PRIORITY JOURNAL; TEMPERATURE;

CALORIMETRY, DIFFERENTIAL SCANNING; CHROMATOGRAPHY, GAS; FATTY ACIDS; OXIDATION-REDUCTION; PLANT OILS; SOUTH AMERICA; THERMOGRAVIMETRY;

AMAZONIA;

HEVEA BRASILIENSIS; MAURITIA FLEXUOSA; PASSIFLORA EDULIS;

EID: 79954989954     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2011.02.022     Document Type: Article

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