Performance of structured lipids incorporating selected phenolic and ascorbic acids

Food Chemistry

Volumn 173, Issue , 2015, Pages 778-783

  Gruczynska, Eliza ^a   Przybylski, Roman ^a   Aladedunye, Felix ^a,b  

^a UNIVERSITY OF LETHBRIDGE   (Canada)

^b Working Group for Lipid Research   (Germany)

Author keywords

Ascorbic acid; Canola oil; Enzymatic transesterification; Frying stability; Phenolic acids

Indexed keywords

ANTIOXIDANTS; LIPIDS; OILS AND FATS; SYSTEM STABILITY; TRANSESTERIFICATION;

CANOLA OIL; ENZYMATIC TRANSESTERIFICATION; NATURALLY OCCURRING; NUTRITIONAL PROPERTIES; OXIDATIVE STABILITY; PHENOLIC ACIDS; RHIZOMUCOR MIEHEI; STRUCTURED LIPIDS;

ASCORBIC ACID;

ACYLGLYCEROL; ALPHA TOCOPHEROL; ASCORBIC ACID; CANOLA OIL; LINOLEIC ACID; LINOLENIC ACID; LIPID; PHENOL DERIVATIVE; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE; ANTIOXIDANT; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; VEGETABLE OIL;

ARTICLE; BIOCATALYST; FRYING; HYDROLYSIS; LIPID COMPOSITION; MOLECULAR STABILITY; OXIDATION; POLYMERIZATION; RHIZOMUCOR MIEHEI; TRANSESTERIFICATION; CHEMISTRY; COOKING; HEAT; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; ASCORBIC ACID; COOKING; HOT TEMPERATURE; HYDROXYBENZOATES; LIPIDS; OXIDATION-REDUCTION; PLANT OILS;

EID: 84908566000     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.122     Document Type: Article

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