Static headspace (HS) and capillary gas chromatography/infrared spectroscopy-mass spectrometry (GC/IR-MS) were used to collect, separate, identify and quantitate the oxidative and thermal decomposition products in heated triolein, trilinolein and esterified propoxylated glycerols (EPGs), EPG-08 oleate and EPG-08 linoleate. Approximately 4 L of each oil sample (triolein, trilinolein, EPG-08 oleate and EPG-08 linoleate) with and without added antioxidants were separately heated in a deep fat fryer at $\rm 190\sp\circ C$ for 12 h each day until each contained $\ge$20% polymeric material.The major volatile compounds in heated EPG-08 oleate and in heated triolein were heptane, octane, heptanal, octanal, (E)-2-decenal and (E)-2-undecenal. Heating...
Triacylglycerol oxidation of thermally stressed (6 h at 180 °C, simulating deep-frying conditions) e...
Effect of heating on the development of volatile aroma constituents of palm olein and selected oils ...
It is known that fats and oils, when subjected to prolonged heating for frying, are subjected to a s...
EPG-08 oleate, triolein, EPG-08 linoleate and trilinolein, with and without antioxidants, were heate...
International audienceGC-MS and GC-FTIR were complementarily applied to identify oxidation compounds...
International audienceGC-MS and GC-FTIR were complementarily applied to identify oxidation compounds...
International audienceGC-MS and GC-FTIR were complementarily applied to identify oxidation compounds...
International audienceGC-MS and GC-FTIR were complementarily applied to identify oxidation compounds...
Lipid degradation occurs extensively during deep fat frying, and controlling it is a great challenge...
The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled h...
The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled h...
Edible oils are recognised as essential nutrients in the human diet as they are one of the concentra...
Trabajo presentado en el 4th International Symposium on Deep-Fat Frying, celebrado en Hagen (Alemani...
Triacylglycerol oxidation of thermally stressed (6 h at 180 °C, simulating deep-frying conditions) e...
Triacylglycerol oxidation of thermally stressed (6 h at 180 °C, simulating deep-frying conditions) e...
Triacylglycerol oxidation of thermally stressed (6 h at 180 °C, simulating deep-frying conditions) e...
Effect of heating on the development of volatile aroma constituents of palm olein and selected oils ...
It is known that fats and oils, when subjected to prolonged heating for frying, are subjected to a s...
EPG-08 oleate, triolein, EPG-08 linoleate and trilinolein, with and without antioxidants, were heate...
International audienceGC-MS and GC-FTIR were complementarily applied to identify oxidation compounds...
International audienceGC-MS and GC-FTIR were complementarily applied to identify oxidation compounds...
International audienceGC-MS and GC-FTIR were complementarily applied to identify oxidation compounds...
International audienceGC-MS and GC-FTIR were complementarily applied to identify oxidation compounds...
Lipid degradation occurs extensively during deep fat frying, and controlling it is a great challenge...
The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled h...
The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled h...
Edible oils are recognised as essential nutrients in the human diet as they are one of the concentra...
Trabajo presentado en el 4th International Symposium on Deep-Fat Frying, celebrado en Hagen (Alemani...
Triacylglycerol oxidation of thermally stressed (6 h at 180 °C, simulating deep-frying conditions) e...
Triacylglycerol oxidation of thermally stressed (6 h at 180 °C, simulating deep-frying conditions) e...
Triacylglycerol oxidation of thermally stressed (6 h at 180 °C, simulating deep-frying conditions) e...
Effect of heating on the development of volatile aroma constituents of palm olein and selected oils ...
It is known that fats and oils, when subjected to prolonged heating for frying, are subjected to a s...