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Autoxidation of Fats and Oils at Elevated Temperatures

  • W. W. Nawar
  • A. Witchwoot

Abstract

The autoxidation of fats at temperatures below 80°C has been the subject of extensive investigations. For details on this topic the reader is referred to the other articles in this publication as well as the numerous reviews available in the literature. Of particular importance, however, is the oxidative behaviour of unsaturated fatty acids at relatively high temperatures such as those employed in frying, baking, broiling and other food processing operations. The reactions which take place and the chemical compounds produced under these conditions, have obvious implications regarding flavors and off-flavors, nutritional quality and food safety.

Keywords

Saturated Fatty Acid Methyl Oleate Methyl Linoleate Methyl Palmitate Ethyl Linoleate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1980

Authors and Affiliations

  • W. W. Nawar
    • 1
  • A. Witchwoot
    • 1
  1. 1.Department of Food Science and NutritionUniversity of MassachusettsAmherstUSA

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