Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles
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DOI: 10.3390/foods8100475
Abstract: The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled heating conditions. RBDPO was heated continuously for 24 h at 160, 170, and 180 °C, with oil sampled at four hour… read more here.
Keywords: polymerization triacylglycerols; oxidation polymerization; oxidation; triacylglycerols depth ... See more keywords