The formation of new compounds
The formation of new compounds The study of model systems allows us to reconstruct the complex mosaic of reactions which make up the frying process. In particular such systems, if made up of single oils or their components, verify the transformation of the triglyceride matrix by thermo-oxidizing tr...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
1998-08-01
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| Series: | Grasas y Aceites |
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| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/731 |
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| _version_ | 1850159716950343680 |
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| author | A. Gasparoli |
| author_facet | A. Gasparoli |
| author_sort | A. Gasparoli |
| collection | DOAJ |
| description |
The formation of new compounds The study of model systems allows us to reconstruct the complex mosaic of reactions which make up the frying process. In particular such systems, if made up of single oils or their components, verify the transformation of the triglyceride matrix by thermo-oxidizing treatment. Should this then have added specific substrates (protein, starch) they reconstruct the oil-substrate interaction and the influence of the same substrate in the transformation. The contribution of the information is equally distributed between the volatile products and the complex products; in fact both contribute to indicate the reactions in play, supporting the previous considerations for investigation at an analytical level. The present work discusses the newly formed products (volatile or nonvolatile), verifying in particular the formation of reaction products with the substrates.
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| format | Article |
| id | doaj-art-aa35c2f59db44b14b87758a086e1ed77 |
| institution | OA Journals |
| issn | 0017-3495 1988-4214 |
| language | English |
| publishDate | 1998-08-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj-art-aa35c2f59db44b14b87758a086e1ed772025-08-20T02:23:26ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141998-08-01493-410.3989/gya.1998.v49.i3-4.731721The formation of new compoundsA. Gasparoli0Stazione Sperimentale per le Industrie degli Oli e dei Grassi The formation of new compounds The study of model systems allows us to reconstruct the complex mosaic of reactions which make up the frying process. In particular such systems, if made up of single oils or their components, verify the transformation of the triglyceride matrix by thermo-oxidizing treatment. Should this then have added specific substrates (protein, starch) they reconstruct the oil-substrate interaction and the influence of the same substrate in the transformation. The contribution of the information is equally distributed between the volatile products and the complex products; in fact both contribute to indicate the reactions in play, supporting the previous considerations for investigation at an analytical level. The present work discusses the newly formed products (volatile or nonvolatile), verifying in particular the formation of reaction products with the substrates. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/731Heated fat Polar compoundsPolymer compoundsSubstrates |
| spellingShingle | A. Gasparoli The formation of new compounds Grasas y Aceites Heated fat Polar compounds Polymer compounds Substrates |
| title | The formation of new compounds |
| title_full | The formation of new compounds |
| title_fullStr | The formation of new compounds |
| title_full_unstemmed | The formation of new compounds |
| title_short | The formation of new compounds |
| title_sort | formation of new compounds |
| topic | Heated fat Polar compounds Polymer compounds Substrates |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/731 |
| work_keys_str_mv | AT agasparoli theformationofnewcompounds AT agasparoli formationofnewcompounds |