Influence of fat and phytosterols concentration in margarines on their degradation at high temperature. A study by 1H Nuclear Magnetic Resonance

Food Chemistry

Volumn 197, Issue , 2016, Pages 1256-1263

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

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

Author keywords

1H Nuclear Magnetic Resonance (1H NMR); Acyl groups; Fat concentration; Hydrolysis; Margarine; Phytosterols; Secondary oxidation compounds; Thermo oxidation

Indexed keywords

ALCOHOLS; HYDROLYSIS; MAGNETISM; OXIDATION; RESONANCE;

1H NUCLEAR MAGNETIC RESONANCE (1H NMR); ACYL GROUP; FAT CONCENTRATIONS; MARGARINE; PHYTOSTEROLS; SECONDARY OXIDATION;

NUCLEAR MAGNETIC RESONANCE;

ANTIOXIDANT; LIPID; MARGARINE; PHYTOSTEROL;

HEAT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OXIDATION REDUCTION REACTION; PROCEDURES;

ANTIOXIDANTS; HOT TEMPERATURE; LIPIDS; MAGNETIC RESONANCE SPECTROSCOPY; MARGARINE; OXIDATION-REDUCTION; PHYTOSTEROLS;

EID: 84949293255     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.058     Document Type: Article

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