Pro‐oxidant effect of some carbonyl compounds in vegetable oils
- 1 October 1964
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 41 (10), 686-688
- https://doi.org/10.1007/bf02661409
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- The effect of 12, oxo‐cis, 9‐octadecenoic acid on the autoxidation of stripped corn oilJournal of Oil & Fat Industries, 1962
- Carbonyl compounds as a criterion of flavour deterioration in edible fatsJournal of the Science of Food and Agriculture, 1958
- Chemistry of non-enzymic browning. II. Some Crystalline Amino Acid-Deoxy-sugarsAustralian Journal of Chemistry, 1957
- Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry, 1953
- Studies of the reaction between proteins and reducing sugars in the “dry” stateBiochimica et Biophysica Acta, 1952
- THE REARRANGEMENT OF THE 3-C-PHENYLTRIOSESThe Journal of Organic Chemistry, 1951
- Effects of heat treatment on the stability of lardJournal of Oil & Fat Industries, 1951
- Interaction Between Simple Sugars and Amino-AcidsNature, 1950
- The Isolation of Maltol from Heated Skim MilkJournal of Dairy Science, 1950
- 341. The effect of the pre-heating temperature on the bacterial count and storage life of whole milk powder spray-dried by the Krause processJournal of Dairy Research, 1945