Stability of Minor Lipid Components with Emphasis on Phytosterols During Chemical Interesterification of a Blend of Refined Olive Oil and Palm Stearin-Reference-Cited by-同舟云学术

Stability of Minor Lipid Components with Emphasis on Phytosterols During Chemical Interesterification of a Blend of Refined Olive Oil and Palm Stearin

Published:2007-12-08 Issue:1 Volume:85 Page:13-21
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Azadmard-Damirchi Sodeif,Dutta Paresh C.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://www.springerlink.com/index/pdf/10.1007/s11746-007-1170-1

Reference25 articles.

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3. Rozendaal A (1992) Interesterification and fractionation. In: Applewhite TH (ed) Proceedings of the world conference on oilseed technology and utilization. AOCS, Champaign, pp 180–185

4. Wang T, Jiang Y, Hammond EG (2005) Effect of randomization on the oxidative stability of corn oil. J Am Oil Chem Soc 82:111–117

5. Azadmard-Damirchi S, Savage GP, Dutta PC (2005) Sterol fractions in hazelnut and virgin olive oils and 4,4′-dimethylsterols as possible markers for detection of adulteration of virgin olive oil. J Am Oil Chem Soc 82:717–725

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