Comparison of the impact of γ-oryzanol and corn steryl ferulates on the polymerization of soybean oil during frying

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 2, 2012, Pages 243-252

  Winkler Moser, Jill K ^a   Rennick, Kathy A ^a   Palmquist, Debra A ^b   Berhow, Mark A ^a   Vaughn, Steven F ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Frying; Oryzanol; Polymerized triacylglycerols; Steryl ferulates

Indexed keywords

FERULATES; FERULIC ACIDS; FRYING; ORYZANOL; POLYMERIZED TRIACYLGLYCEROLS; SOYBEAN OIL; TRIACYLGLYCEROLS;

DEGRADATION; GLYCEROL; OILSEEDS;

PETROLEUM REFINING;

GLYCINE MAX; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 84861748232     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1901-1     Document Type: Article

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