PROVIDING LUBRICITY IN FOOD FAT SYSTEMS

被引：30

作者：

BESSLER, TR

ORTHOEFER, FT

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1983年 / 60卷 / 10期

关键词：

D O I：

10.1007/BF02680351

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：1765 / 1768

页数：4

共 10 条

[1]

BRIGNOLI CA, 1976, J AM DIET ASSOC, V68, P224

[2] THE GLYCERIDE STRUCTURE OF NATURAL FATS .3. FACTORS GOVERNING THE CONTENT OF FULLY SATURATED GLYCERIDES [J].

KARTHA, ARS .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1954, 31 (03) :85-88

[3]

LATONDRESS EG, 1980, ASA AOCS MONOGRAPH, V8

[4] ZERO TRANS MARGARINES - PREPARATION, STRUCTURE, AND PROPERTIES OF INTER-ESTERIFIED SOYBEAN OIL SOY TRISATURATE BLENDS [J].

LIST, GR ;

EMKEN, EA ;

KWOLEK, WF ;

SIMPSON, TD ;

DUTTON, HJ .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1977, 54 (10) :408-413

[5]

MATTIL KF, 1964, BAILEYS IND OIL FAT, P249

[6] FACTORS AFFECTING RATE OF DETERIORATION IN FRYING QUALITIES OF FATS .I. EXPOSURE TO AIR [J].

ROCK, SP ;

ROTH, H .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (03) :228-&

[7]

SUPRAN MK, 1977, LIPIDS SOURCE FLAVOR

[8] MARGARINE AND MARGARINE OIL, FORMULATION AND CONTROL [J].

WIEDERMANN, LH .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1978, 55 (11) :823-829

[9]

1981, DEC EXP PAN FOOD SAF

[10]

1979, 114 FOAM SCI TECHN S

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