1H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature

Food Chemistry

Volumn 165, Issue , 2014, Pages 119-128

  Ibargoitia, María L ^a   Sopelana, P ^a   Guillén, María D ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Acyl groups; Aldehydes; Diglycerides; Epoxides; Heating; Margarine; Monoglycerides; Stanols; Sterols

Indexed keywords

ALCOHOLS; ALDEHYDES; HEATING; LIPIDS;

ACYL GROUP; DIGLYCERIDES; EPOXIDES; MARGARINE; MONOGLYCERIDES; STANOLS; STEROLS;

NUCLEAR MAGNETIC RESONANCE;

1 MONOGLYCERIDE; ALDEHYDE; ALKENE DERIVATIVE; DIACYLGLYCEROL; EPOXIDE; LINOLEIC ACID; MARGARINE; MONOACYLGLYCEROL; SORBIC ACID; STEROL; UNCLASSIFIED DRUG; WATER; VEGETABLE OIL;

AERATION; ARTICLE; BIODEGRADATION; EVOLUTION; HEAT TREATMENT; HIGH TEMPERATURE; HYDROLYSIS; PROTON NUCLEAR MAGNETIC RESONANCE; REDUCTION; VEGETABLE; WATER CONTENT; HEAT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROCEDURES;

HOT TEMPERATURE; MAGNETIC RESONANCE SPECTROSCOPY; MARGARINE; PLANT OILS;

EID: 84902313597     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.065     Document Type: Article

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