CORRELATIONS FOR TRANS-ISOMER FORMATION DURING PARTIAL HYDROGENATION OF OILS AND FATS

被引：0

作者：

PURI, PS ^{[1
]}

机构：

[1] BEST FOODS,UNION,NJ 07083

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1978年 / 55卷 / 03期

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D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：A263 / A263

页数：1

共 40 条

[1] CORRELATIONS FOR TRANS-ISOMER FORMATION DURING PARTIAL HYDROGENATION OF OILS AND FATS
PURI, PS
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1978, 55 (12) : 865 - 869
[2] Revisiting the formation of trans isomers during partial hydrogenation of triacylglycerol oils
Dijkstra, AJ
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2006, 108 (03) : 249 - 264
[3] HYDROGENATION OF FATS AND OILS - ISOMERIZATION DURING HYDROGENATION
COUSINS, ER
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1963, 40 (05) : 206 - &
[4] FORMATION OF TRANS ISOMERS DURING THE HYDROGENATION OF GLYCERIDE OILS
SIMS, RJ
HILFMAN, L
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1953, 30 (10) : 410 - 413
[5] Formation of trans unsaturation during partial catalytic hydrogenation
Schmidt, S
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2000, 102 (10) : 646 - 648
[6] Density-dependent formation of the pure trans-isomer of the unsaturated alcohol by selective hydrogenation of citral in supercritical carbon dioxide
Chatterjee, M.
Ikushima, Y.
Yokoyama, T.
Sato, M.
ADVANCED SYNTHESIS & CATALYSIS, 2008, 350 (04) : 624 - 632
[7] THE FORMATION OF ARTIFACTS DURING DEODORIZATION OF FATS AND OILS
EDER, SR
FETTE SEIFEN ANSTRICHMITTEL, 1982, 84 (04): : 136 - 141
[8] PARTIAL HYDROGENATION TO PRODUCE LOW-TRANS UNSATURATED OILS
HELDAL, JA
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1983, 60 (04) : 742 - 743
[9] Quality changes in trans and trans free fats/oils and products during frying
Andrali K. Sandhya Rani
Sunkireddy Yella Reddy
Ramakrishna Chetana
European Food Research and Technology, 2010, 230 : 803 - 811
[10] Quality changes in trans and trans free fats/oils and products during frying
Rani, Andrali K. Sandhya
Reddy, Sunkireddy Yella
Chetana, Ramakrishna
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2010, 230 (06) : 803 - 811

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