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Analysis Spectroscopic by Fourier Transform Infrared of Butter Made from Vegetable Oil and Pure Cow Milk Subjected at Thermo-Oxidation Processes 被引量：1

Analysis Spectroscopic by Fourier Transform Infrared of Butter Made from Vegetable Oil and Pure Cow Milk Subjected at Thermo-Oxidation Processes
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作者 Jose Alberto Ariza-Ortega Joel Diaz-Reyes Raul Rene Robles-De-La-Torre Raul Jacobo Delgado-Macuil
机构地区 Centro de Investigacion en Biotecnologia Aplicada del Instituto Polit~cnico Nacional
出处 《材料科学与工程（中英文版）》 2010年第6期32-35,共4页 Journal of Materials Science and Engineering
关键词 傅立叶变换红外光谱 热氧化过程 氢化植物油 纯牛奶 油制 低密度脂蛋白 FTIR TFA Butter, trans fatty acids, infrared spectroscopy, thermo-oxidation.
分类号 TS225.1 [轻工技术与工程—粮食、油脂及植物蛋白工程] TQ433 [轻工技术与工程—食品科学与工程]
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参考文献12

  • 1C. Ceballos, M.J.M. Moyano, 1. Vicario, J.F. Heredia, Chromatic evolution of virgin olive oil submitted to an accelerated oxidation, Journal Association Oil Chemistry Society 80 (2003) 257-262. 被引量：1
  • 2S.R. Eder,Uber die Bildung yon artefakten bei der dampfung yon speiseolen und-fetten (development of artifacts during processing of food oils and fats) fette seifen anstrichmittel, Journal Fat-Science Technology 84 (1982) 136-141. 被引量：1
  • 3CODEX Alimentarious, Programa Conjunto FAO/OMS sobre normas Alimentarias. Comite del CODEX sobre Nutricion y Alimentos para regimenes especiales 26 reunion. Bruckenforum Bonn, Friedrich-Breuer-Strasse 17, Bonn. Alemania 1-5 de noviembre del 2004, Documento de debate sobre una definicion de acidos grasos trans, Elaborado por Malasia y Dinamarca, 2004, pp. 1-6. 被引量：1
  • 4A. Katz, Trans fatty acid and suddencardiac death, Journal Circulation 105 (2002) 669-671. 被引量：1
  • 5M.D. Guillen, E. Goicoechea. Detection of primary and secondary oxidation products by Fourier Transform Infrared Spectroscopy (FTIR) and 1H Nuclear Magnetic Resonance (NMR) in sunflower oil during storage, Journal of Agricultural and Food Chemistry 55 (2007) 10729-10736. 被引量：1
  • 6R.R. Allen, M.W. Formo, R.G, Krishnamurthy, G.N. Mcdermott, A.F. Norris, O.V. Sonntag, Physical properties of Fats and Fatty Acids, Bailley's Industrial Oil and Fat Products, John Wiley and Sons, 1982, pp. 666-679. 被引量：1
  • 7F.R. Van de Voort, A.A. Ismail, J. Sedman, G. Emo, Monitoring the oxidation of edible oils by Fourier Transform Infrared Spectroscopy, Journal American Oil Chemistry Society 71 (1994) 243-253. 被引量：1
  • 8M.D. Guillen. A. Ruiz, Formation of hydroperoxy and hydroxyalkenals during thermal oxidative degradation of sesame oil monitored by proton NMR, European Journal Lipid Science Technology 106 (2004) 680-687. 被引量：1
  • 9M.D. Guillen, N. Cabo, Relationships between the composition of edible oils and lard and the ratio of the absorbance of specific bands of their Fourier Transform Infrared Spectra, role of some bands of the fingerprint region, Journal of Agricicultural and Food, Chemistry 46 (1998) 1789-1793. 被引量：1
  • 10J. Coates, Oils and Fats, Interpretation of Infrared Spectra, a Practical Approach in Encyclopedia of Analytical Chemistry, John Wiley and Sons Ltd, 2000, pp. 10815-10837. 被引量：1

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材料科学与工程（中英文版）
2010年 第6期

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