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
  • [31] Impact of sertraline salt form on the oxidative stability in powder blends
    Hsieh, Yi-Ling
    Yu, Weili
    Xiang, Yanqiao
    Pan, Weitao
    Waterman, Kenneth C.
    Shalaev, Evgenyi Y.
    Shamblin, Sheri L.
    Taylor, Lynne S.
    INTERNATIONAL JOURNAL OF PHARMACEUTICS, 2014, 461 (1-2) : 322 - 330
  • [32] Development of nanostructured lipid carriers composed of simple and interesterified blends.
    Godoi, Kamila
    Silva, Mayanny
    Ribeiro, Ana Paula
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2021, 98 : 77 - 77
  • [33] STABILITY OF AN INTERESTERIFIED BLEND OF SOYBEAN OIL AND EDIBLE TALLOW
    HANDEL, AP
    ARNOLD, RG
    LO, YC
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (02) : A181 - A181
  • [34] Storage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties
    Zhu, Ting-wei
    Zhang, Xia
    Zong, Min-hua
    Linhardt, Robert J.
    Wu, Hong
    Li, Bing
    Food Chemistry, 2021, 306
  • [35] Storage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties
    Zhu, Ting-wei
    Zhang, Xia
    Zong, Min-hua
    Linhardt, Robert J.
    Wu, Hong
    Li, Bing
    FOOD CHEMISTRY, 2020, 306
  • [36] Deodorization of lipase-interesterified butterfat and rapeseed oil blends in a pilot deodorizer
    Ronne, TH
    Jacobsen, C
    Xu, XB
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2006, 108 (03) : 182 - 192
  • [37] Effect of using interesterified and non-interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese
    Javidipour, Issa
    Tunctuerk, Yusuf
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2007, 42 (12): : 1465 - 1474
  • [38] Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
    Torres, Mariela
    Martinez, Marcela
    Pierantozzi, Pierluigi
    Albanese, Maria
    Nasjleti, Agustin
    Maestri, Damian
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2011, 88 (06) : 755 - 762
  • [39] INTERESTERIFIED BLENDS OF CORN-OIL AND EDIBLE TALLOW FOR USE AS MARGARINE OILS
    HANDEL, AP
    CHACON, O
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1981, 58 (07) : A607 - A607
  • [40] The oxidative stability of synthetic fuels and fuel blends with monoaromatic blending components
    Rawson, Paul M.
    Stansfield, Christy-Anne
    Webster, Renee L.
    Evans, David
    Yildirim, Ulas
    FUEL, 2015, 161 : 97 - 104
12345