Oxidative stability of interesterified blends - Reply

被引：0
|
作者：
Neff, WE
机构：
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1996年 / 73卷 / 04期
关键词：
D O I：
10.1007/BF02523936
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：539 / 539
页数：1
相关论文
共 50 条
  • [21] ORGANOLEPTIC AND OXIDATIVE STABILITY OF BLENDS OF SOYBEAN AND PEANUT OILS
    COWAN, JC
    MOSER, H
    LIST, GR
    EVANS, CD
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1971, 48 (12) : 835 - &
  • [22] Effects of interesterified palm and cottonseed oil blends on cake quality
    Dogan, Ismail S.
    Javidipour, Issa
    Akan, Taskin
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2007, 42 (02): : 157 - 164
  • [23] Physiochemical and oxidative stability of interesterified structured lipid for soft margarine fat containing Δ5-UPIFAs
    Zhu, Xue-Mei
    Hu, Jiang-Ning
    Xue, Cheng-Lian
    Lee, Jeung-Hee
    Shin, Jung-Ah
    Hong, Soon-Taek
    Sung, Chang-Keun
    Lee, Ki-Teak
    FOOD CHEMISTRY, 2012, 131 (02) : 533 - 540
  • [24] Oxidative stability of biodiesel in blends with jet fuel by analysis of oil stability index
    Dunn, RO
    Knothe, G
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2003, 80 (10) : 1047 - 1048
  • [25] Physicochemical and Oxidative Changes in Sonicated Interesterified Soybean Oil
    Lee, J.
    Ye, Y.
    Martini, S.
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2015, 92 (02) : 305 - 308
  • [26] Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends
    Pang, Min
    Ge, Yuanfei
    Cao, Lili
    Cheng, Jieshun
    Jiang, Shaotong
    JOURNAL OF OLEO SCIENCE, 2019, 68 (02) : 131 - 139
  • [27] The physico-chemical properties and oxidative stabilities of enzymatically interesterified lard and rapeseed oil blends containing 35 and 25% of lard
    Kowalska, D.
    Gruczynska, E.
    RIVISTA ITALIANA DELLE SOSTANZE GRASSE, 2016, 93 (01): : 11 - 20
  • [28] Oxidative stability of ternary blends of vegetable oils: A chemometric approach
    Pattnaik, Monalisha
    Mishra, Hari Niwas
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 142
  • [29] Flavor and oxidative stability of peanut-sesame-soy blends
    Sumainah, GM
    Sims, CA
    Bates, RP
    O'Keefe, SF
    JOURNAL OF FOOD SCIENCE, 2000, 65 (05) : 901 - 905
  • [30] Oxidative stability of diacylglycerol oil and butter blends containing diacylglycerols
    Kristensen, JB
    Nielsen, NS
    Jacobsen, C
    Mu, HL
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2006, 108 (04) : 336 - 350
12345