Thermal Oxidation Stability of Interesterified Oils under Continuous Heating Conditions(Food & Nutrition)
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概要
- 論文の詳細を見る
Mixed oils and the corresponding interesterified oils of soybean, palm and coconut were investigated as to their thermal deterioration during continuous heating at 180℃. The extent of thermal deterioration of each oil increased in proportion to the degree of unsaturation, there being nearly no difference at all between the mixed oils and the corresponding interesterified oils. However, the refractive index of the interesterified oils increased more rapidly than that of the others. We supposed that the rapid increase in this value in the case of interesterified oils may be caused by an increase in the total number of triacylglycerol molecules, which were composed of easily oxidizable unsaturated and fairly stable saturated fatty acids, resulting in polymerization.
- 社団法人日本農芸化学会の論文
- 1988-05-23
著者
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Matoba Teruyoshi
Department Of Food Science And Nutrition Nara Women's University
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Matoba Teruyoshi
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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HASEGAWA Kiyozo
Department of Food Science and Nutrition, Faculty of Home Economics, Nara Women's University
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KIM Myoung-Ae
Graduate Division of Human Culture, Nara Women's University
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Hasegawa Kiyozo
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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