Zobrazeno 1 - 4
of 4
pro vyhledávání: '"S. S. LOMANNO"'
Publikováno v:
Journal of the American Oil Chemists’ Society. 56:494-497
Fresh coconut oil was heated under different conditions for 48 hr at 180 C. The heat treatments included heating in vacuo, heating in air and heating in air and water. The samples were distilled under high vacuum and the volatiles thus obtained were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::386492d3ade598583b8e99bd42135a0b
https://doi.org/10.1007/bf02680186
https://doi.org/10.1007/bf02680186
Autor:
W. W. Nawar, S. S. Lomanno
Publikováno v:
Journal of Food Science. 47:744-746
Ethyl linolenate, was thermally oxidized at 70°C, 180°C, 250°C in a closed system in the presence of atmospheric oxygen. On the basis of the peroxide curve obtained at each of the three temperatures, three heating times were chosen for the analysi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f36a168265cdea37aad8e2baa977a2d4
https://doi.org/10.1111/j.1365-2621.1982.tb12705.x
https://doi.org/10.1111/j.1365-2621.1982.tb12705.x
Publikováno v:
ACS Symposium Series ISBN: 9780841204188
Lipids as a Source of Flavor
Lipids as a Source of Flavor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04c7e2fc2fd0cb25b9a10c75d7d19ac7
https://doi.org/10.1021/bk-1978-0075.ch003
https://doi.org/10.1021/bk-1978-0075.ch003
Autor:
MICHAEL K. SUPRAN, IRA LITMAN, SCHELLY NUMRYCH, STEPHEN S. CHANG, ROBERT J. PETERSON, CHI-TANG HO, W. W. NAWAR, S. J. BRADLEY, S. S. LOMANNO, G. G. RICHARDSON, R. C. WHITEMAN, BRAJA D. MOOKHERJEE, ROBERT W. TRENKLE, HAROLD P. DUPUY, MONA L. BROWN, MICHAEL G. LEGENDRE, JAMES I. WADSWORTH, ERIC T. RAYNER, D. A. LILLARD, H. J. DUTTON, L. WENDELL HAYMON, JAMES C. ACTON