Zobrazeno 1 - 10
of 43
pro vyhledávání: '"W. E. Neff"'
Publikováno v:
Grasas y Aceites, Vol 54, Iss 2, Pp 113-115 (2003)
The physical properties of mutton tallows isolated from the kidney, back and intestinal regions were determined by pulsed nuclear magnetic resonance and Mett ler dropping point techniques. Kidney fat showed the highest amounts of solid fat measured o
Externí odkaz:
https://doaj.org/article/b89a31c980964a3c859e86499a1daf30
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:4692-4695
The composition and structures of triacylglycerols (TAG) in a commercially prepared hydrogenated soybean oil margarine basestock [iodine value (IV) 65, 39.7% trans fatty acids] were determined by high-performance liquid chromatography (HPLC) in tande
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aefbc196f29271835bd50aa9757d1247
https://doi.org/10.1021/jf0404905
https://doi.org/10.1021/jf0404905
Autor:
W. E. Neff, W. Craig Byrdwell
Publikováno v:
Journal of the American Oil Chemists' Society. 81:13-26
Reported are the on-line LC/electrospray ioniza- tion MS of large, high M.W. oligomers formed from heated tri- olein, a TAG used as a model for dietary oils. Triolein, the major component of olive oil, canola oil, and other dietary oils, was heated a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d03f347b487ad8483d87ac96b033f93
https://doi.org/10.1007/s11746-004-0853-3
https://doi.org/10.1007/s11746-004-0853-3
Publikováno v:
Journal of the American Oil Chemists' Society. 80:801-806
Formation of undesirable odors and flavors during food processing operations is an important problem for the food industry. To determine the effect of γ-tocopherol on these negative attributes of fried food, we fried potato chips in triolein with 0,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a1380b72d0ca9994fbd0edd2eb0d434
https://doi.org/10.1007/s11746-003-0775-0
https://doi.org/10.1007/s11746-003-0775-0
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:623-627
To determine the effects of gamma-tocopherol on the stability of fried food, potato chips were fried in triolein with 0, 100, or 400 ppm gamma-tocopherol. Potato chips, sampled at 1, 3, and 6 h of frying time, were aged for 0, 2, and 4 days at 60 deg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8781d3a1488727c5c2d0bf5112e1f227
https://doi.org/10.1021/jf020937e
https://doi.org/10.1021/jf020937e
Publikováno v:
Journal of Chromatography A. 912:187-190
Reversed-phase HPLC resolution and HPLC-flame ionization detection quantitation of model triacylglycerol positional isomer pairs (important in the study of food formulation lipids) after facile conversion to brominated derivatives is reported. The po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d44114a9ee73c572077a0a199b7dc76
https://doi.org/10.1016/s0021-9673(01)00544-1
https://doi.org/10.1016/s0021-9673(01)00544-1
Publikováno v:
Journal of Agricultural and Food Chemistry. 49:446-457
Several margarine base stock candidates have previously been prepared for the purpose of finding better, more oxidatively stable food components: high-saturate vegetable oils, randomized vegetable oils, vegetable oil-hard stock blends, and interester
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28261c0c9f0435ebefec5a46a2694eac
https://doi.org/10.1021/jf0008801
https://doi.org/10.1021/jf0008801
Publikováno v:
Journal of the American Oil Chemists' Society. 77:1113-1118
Soybean oils were hydrogenated either electrochemically with Pd at 50 or 60°C to iodine values (IV) of 104 and 90 or commercially with Ni to iodine values of 94 and 68. To determine the composition and sensory characteristics, oils were evaluated fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ce000edf81309a7286e437e11cefeec
https://doi.org/10.1007/s11746-000-0175-5
https://doi.org/10.1007/s11746-000-0175-5
Publikováno v:
Journal of the American Oil Chemists' Society. 77:311-314
Soybean oil contains five triglycerides that account for over 70% of the total. These include LLL, LLO, LLP, LOO, and LOP and their isomers (where L=linoleic, O=oleic, P=palmitic). High-performance liquid chromatographic analysis of samples taken dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbda836ca0b355b14ac7f6a3d4def5bc
https://doi.org/10.1007/s11746-000-0050-4
https://doi.org/10.1007/s11746-000-0050-4
Publikováno v:
LWT - Food Science and Technology. 32:416-424
The triacylglycerol compositions of several margarine basestocks, including blends and interesterified blends of corn and soybean oils with cottonseed oil stearine, randomized corn oil and randomized soybean oil, were determined. Quantitative results
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8df73a1764be8a508fe59aed25269d8
https://doi.org/10.1006/fstl.1999.0571
https://doi.org/10.1006/fstl.1999.0571