The use of DSC and FT-IR spectroscopy for evaluation of oxidative stability of interesterified fats

Journal of Thermal Analysis and Calorimetry

Volumn 112, Issue 1, 2013, Pages 481-487

  Bryś, Joanna ^a   Wirkowska, Magdalena ^a   Górska, Agata ^a   Ostrowska Ligęza, Ewa ^a   Bryś, Andrzej ^a   Koczoń, Piotr ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

DSC; FT IR; Interesterification; Lard; Oxidative stability

Indexed keywords

BLENDING; DIFFERENTIAL SCANNING CALORIMETRY; SPACECRAFT INSTRUMENTS;

DIFFERENT TREATMENTS; ENZYMATIC INTERESTERIFICATION; FTIR SPECTROSCOPY; INTERESTERIFICATION; LARD; OXIDATION INDUCTION TIME; OXIDATIVE DECOMPOSITION; OXIDATIVE STABILITY;

FATTY ACIDS;

EID: 84875412921     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-012-2794-4     Document Type: Conference Paper

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