Influence of time, surface-to-volume ratio, and heating process (continuous or intermittent) on the emission rates of selected carbonyl compounds during thermal oxidation of palm and soybean oils.

da Silva, Thalita Oliveira; Pereira, Pedro Afonso de Paula

da Silva, Thalita Oliveira; Pereira, Pedro Afonso de Paula.

Affiliation

da Silva TO; Instituto de Quimica, Universidade Federal da Bahia, Campus Universitário de Ondina, 40.170-290 Salvador, BA, Brazil.

J Agric Food Chem ; 56(9): 3129-35, 2008 May 14.

Article in En | MEDLINE | ID: mdl-18422332

Subject(s)

Aldehydes/chemistry; Hot Temperature; Plant Oils/chemistry; Soybean Oil/chemistry; Acrolein/chemistry; Chemical Phenomena; Chemistry, Physical; Chromatography, High Pressure Liquid; Oxidation-Reduction; Palm Oil; Spectrometry, Mass, Electrospray Ionization; Time Factors; Volatilization

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Plant Oils / Soybean Oil / Aldehydes / Hot Temperature Language: En Journal: J Agric Food Chem Year: 2008 Document type: Article Affiliation country: Brazil Country of publication: United States

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