Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles

The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled heating conditions. RBDPO was heated continuously for 24 h at 160, 170, and 180 °C, with oil sampled at four hour intervals. Thermo-oxidative alterations were measured through various parameters, such...

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Detalles Bibliográficos
Autores principales: Khor, Yih Phing, Hew, Khai Shin, Abas, Faridah, Lai, Oi Ming, Cheong, Ling Zhi, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Gewik, Mohamed Mossad, Tan, Chin Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836202/
https://www.ncbi.nlm.nih.gov/pubmed/31614487
http://dx.doi.org/10.3390/foods8100475

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836202/
https://www.ncbi.nlm.nih.gov/pubmed/31614487
http://dx.doi.org/10.3390/foods8100475

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