Differential scanning calorimetry study - Assessing the influence of composition of vegetable oils on oxidation

Food Chemistry

Volumn 194, Issue , 2016, Pages 601-607

  Qi, Baokun ^a,b   Zhang, Qiaozhi ^a,b   Sui, Xiaonan ^a,b   Wang, Zhongjiang ^a,b   Li, Yang ^a,b   Jiang, Lianzhou ^a,b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b National Research Center of Soybean Engineering and Technology ^*  (China)

Author keywords

Differential scanning calorimetry; Fatty acid; Kinetic analysis; Lipid oxidation; Triacylglycerol; Vegetable oil

Indexed keywords

ACTIVATION ENERGY; CALORIMETERS; CALORIMETRY; CORRELATION METHODS; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; GLYCEROL; OXIDATION; RATE CONSTANTS; THERMAL PROCESSING (FOODS); VEGETABLE OILS;

KINETIC ANALYSIS; LIPID OXIDATION; NON-ISOTHERMAL CONDITION; PEARSON CORRELATION ANALYSIS; THERMAL OXIDATION; THERMAL OXIDATION BEHAVIOR; TRIACYLGLYCEROLS; VARYING-CORRELATIONS;

PALM OIL;

ARACHIDIC ACID; BEHENIC ACID; CORN OIL; FATTY ACID ESTER; GRAPESEED OIL; LINOLEIC ACID; OLEIC ACID; OLIVE OIL; PALM OIL; REFINED PALM OIL; SAFFLOWER OIL; SESAME SEED OIL; SOYBEAN OIL; SUNFLOWER OIL; TRIACYLGLYCEROL; UNCLASSIFIED DRUG; VEGETABLE OIL; FATTY ACID;

ARTICLE; CONTROLLED STUDY; CORRELATION COEFFICIENT; DIFFERENTIAL SCANNING CALORIMETRY; ENERGY; HEATING; LIPID COMPOSITION; LIPID OXIDATION; RATE CONSTANT; CHEMISTRY; OXIDATION REDUCTION REACTION; PROCEDURES;

CALORIMETRY, DIFFERENTIAL SCANNING; FATTY ACIDS; OXIDATION-REDUCTION; PLANT OILS; TRIGLYCERIDES;

EID: 84940062617     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.148     Document Type: Article

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