Review of stability measurements for frying oils and fried food flavor S. L. MeltonSajida JafarM. K. Trigiano Review Pages: 1301 - 1308
Assessment of thin-film oxidation with ultraviolet irradiation for predicting the oxidative stability of edible oils Michael H. GordonEltigani MursiJ. Barry Rossell Article Pages: 1309 - 1313
Formation of the intense flavor compoundtrans-4,5-epoxy-(E)-2-decenal in thermally treated fats Klaus GassenmeierPeter Schieberle Article Pages: 1315 - 1319
Liquid chromatographic-mass spectrometric analysis of conjugated diene fatty acids in a partially hydrogenated fat Sebastiano BanniBilly W. DayBenito Lombardi Article Pages: 1321 - 1325
Characterization of chlorophyll pigments in ripening canola seed (Brassica napus) Kerry WardRachael ScarthC. T. Thorsteinson Article Pages: 1327 - 1331
Automated refractive index measurement of catalyst-laden edible oils undergoing partial hydrogenation Charles F. ColeGlen M. HillAlois J. Adams Article Pages: 1339 - 1342
Identification of nine acetylenic fatty acids, 9-hydroxystearic acid and 9,10-epoxystearic acid in the seed oil ofJodina rhombifolia hook et arn. (Santalaceae) V. SpitzerS. A. de L. BordignonF. Marx Article Pages: 1343 - 1348
Quality control of rapeseed oil methyl esters by determination of acyl conversion Ján CvengrošZuzana Cvengrošová Article Pages: 1349 - 1352
Supercritical carbon dioxide extraction of cottonseed with co-solvents M. S. KukR. J. Hron Sr. Article Pages: 1353 - 1356
Pretreatment efficiency for physical refining of sunflowerseed oil Etelka DimicDj. KarlovicJ. Turkulov Article Pages: 1357 - 1361
Adsorption isotherms of fatty acids on rice hull ash in a model system Muhammad Idiris SalehFarook Adam Article Pages: 1363 - 1366
The effect of lauric-based molecules on trilaurin crystallization Paul R. SmithDeryck J. CebulaMalcolm J. W. Povey Article Pages: 1367 - 1372
Limit of the solid fat content modification of butter Salwa BornazJacques FanniMichel Parmentier Article Pages: 1373 - 1380
Detection of refined animal and vegetable fats in adulteration of pure milkfat C. MarianiS. VenturiniG. Contarini Article Pages: 1381 - 1384
Interdroplet heterogeneous nucleation of supercooled liquid droplets by solid droplets in oil-in-water emulsions D. J. McClementsS. -W. HanS. R. Dungan Article Pages: 1385 - 1389
Detection of soybean antigenicity and reduction by twin-screw extrusion Akio OhishiKazunori WatanabeHiroshi Harada Article Pages: 1391 - 1396
Synthesis of triacylglycerol from polyunsaturated fatty acid by immobilized lipase Yoshitsugu KosugiNaoki Azuma Article Pages: 1397 - 1403
A comparison between lipase-catalyzed esterification of oleic acid with glycerol in monolayer and microemulsion systems C. P. SinghPeter SkagerlindD. O. Shah Article Pages: 1405 - 1409
Lipase-catalyzed transesterification of rapeseed oil and 2-ethyl-1-hexanol Y. -Y. LinkoM. LämsäP. Linko Article Pages: 1411 - 1414
Transesterification of phospholipids in different reaction conditions Annikka MustrantaTapani SuorttiKaisa Poutanen Article Pages: 1415 - 1419
Lipase ofGeotrichum candidum immobilized on silica gel Philip E. SonnetGerald P. McNeillWang Jun Short Communication Pages: 1421 - 1423
Long-term soybean composition patterns and their effect on processing Charles R. Hurburgh Jr. Short Communication Pages: 1425 - 1427
Oilseed protein solubility after exposure to hydrogen peroxide T. J. Jacks Short Communication Pages: 1429 - 1430