Explorative spectrometric evaluations of frying oil deterioration Søren Balling Engelsen OriginalPaper Pages: 1495 - 1508
Thermoxidation of substrate models and their behavior during hydrolysis by porcine pancreatic lipase Ruth ArroyoFrancisco J. Sánchez-MunizJosé M. Sánchez-Montero OriginalPaper Pages: 1509 - 1516
Supercritical fluid extraction of lipids from deep-fried food products N. DevineniP. MallikarjunanR. D. Phillips OriginalPaper Pages: 1517 - 1523
Antioxidant activity and active sites of phospholipids as antioxidants Hiroaki SaitoKenji Ishihara OriginalPaper Pages: 1531 - 1536
Blending process optimization into special fat formulation by neural networks J. M. BlockD. Barrera-ArellanoF. A. C. Gomide OriginalPaper Pages: 1537 - 1541
Enzymatic hydrolysis in conjunction with conventional pretreatments to soybean for enhanced oil availability and recovery Devesh ShankarY. C. AgrawalB. P. N. Singh OriginalPaper Pages: 1543 - 1547
Soy hull carbon as adsorbents of crude soy oil components: Effect of carbonization time A. ProctorRavin Gnanasambandam OriginalPaper Pages: 1549 - 1552
Triacylglycerols responsible for the onset of nucleation during clouding of palm olein Mohd Zaki SulaimanNik Meriam SulaimanSivaruby Kanagaratnam OriginalPaper Pages: 1553 - 1558
Physical properties of liquid edible oils John N. CouplandD. Julian McClements OriginalPaper Pages: 1559 - 1564
Differential scanning calorimetry of water buffalo and cow milk fat in mozzarella cheese Michael H. TunickEdyth L. Malin OriginalPaper Pages: 1565 - 1568
On the sub-α-form and the α-form in monoacylglycerols Akihiro Watanabe OriginalPaper Pages: 1569 - 1573
Odor and flavor contribution of 2-pentyl pyridine to soy protein isolates W. L. BoatrightA. D. Crum OriginalPaper Pages: 1575 - 1581
Bishomopinolenic (7,11,14–20:3) acid in pinaceae seed oils Robert L. WolffWilliam W. ChristieDavid Coakley OriginalPaper Pages: 1583 - 1586
Phospholipid fatty acid composition and stereospecific distribution of soybeans with a wide range of fatty acid composition Tong WangEarl G. HammondWalter R. Fehr OriginalPaper Pages: 1587 - 1594
Determination of the fatty acid composition of the oil in intact-seed mustard by near-infrared reflectance spectroscopy L. VelascoJ. M. Fernández-MartínezA. De Haro OriginalPaper Pages: 1595 - 1602
Tocopherol and fatty acid composition of some Indian pulses A. G. Gopala KrishnaJ. V. PrabhakarK. Aitzetmüller Short Communication Pages: 1603 - 1606
Optimizing headspace sampling temperature and time for analysis of volatile oxidation products in fish oil Karen RørbækBenny Jensen OriginalPaper Pages: 1607 - 1609
Oxidative stability of conjugated linoleic acids relative to other polyunsaturated fatty acids A. ZhangZ. Y. Chen OriginalPaper Pages: 1611 - 1613
Degradation of α-linolenic acid during heating G. HénonZs. KeményK. Kövári OriginalPaper Pages: 1615 - 1617