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Triacylglycerols thermal stability

This contribution summarizes the effects of free fatty acids, mono- and diacylglycerols, phospholipids, thermal or oxidized triacylglycerols, tocopherols, chlorophyll, and peroxides on the oxidative stability of soybean oil and the effects of processing on the minor component contents. [Pg.162]

EFFECTS OF THERMALLY OXIDIZED TRIACYLGLYCEROLS ON THE OXIDATIVE STABILITY... [Pg.168]

Yoon et al (1988) studied the effects of thermally oxidized triacylglycerols on the oxidative stability of purified soybean oil. Soybean oils were thermally oxidized in a 250 mL beaker at 180°C for 96 hr. The thermally oxidized compounds eluted from silicic acid chromatography were viscous and dark yellowish-red. [Pg.169]

See other pages where Triacylglycerols thermal stability is mentioned: [Pg.146]    [Pg.111]    [Pg.225]    [Pg.3246]    [Pg.190]    [Pg.107]    [Pg.379]    [Pg.170]   
See also in sourсe #XX -- [ Pg.79 ]



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Triacylglycerols

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