Chemical reactions involved in the deep fat frying of foods. II. Identification of acidic volatile decomposition products of corn oil
- 1 February 1967
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 44 (2), 131-135
- https://doi.org/10.1007/bf02558172
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Chemical reactions involved in the catalytic hydrogenation of oils. III. Further identification of volatile by‐productsJournal of Oil & Fat Industries, 1966
- Effect of moisture level on volatile carbonyls in cottonseed oil heated to 210CJournal of Oil & Fat Industries, 1965
- A Multiple Trap Carousel Micro Fraction Collector for Gas ChromatographyJournal of Chromatographic Science, 1965
- The flavour volatiles of fats and fat-containing foods. II—a gas chromatographic investigation of volatile autoxidation products from sunflower oilJournal of the Science of Food and Agriculture, 1965
- Thermal oxidation of synthetic triglycerides. II. Analysis of the volatile condensable and noncondensable phasesJournal of Oil & Fat Industries, 1962
- Thermal oxidation of synthetic triglycerides I. composition of oxidized triglyceridesJournal of Oil & Fat Industries, 1962
- Esterification of Fatty Acids with Diazomethane on a Small ScaleAnalytical Chemistry, 1960
- Cyclization of eleostearic acidJournal of Oil & Fat Industries, 1955
- Studies on the Mechanism of Chugaev and Acetate Thermal Decompositions. I. cis- and trans-2-PhenylcyclohexanolJournal of the American Chemical Society, 1950