Radikal göçü tepkimelerinin (interesterifikasyon) yağların oksidatif stabiliteleri üzerine etkileri

Tekgüler, B., Ondokuz Mayıs Univ., Faculty of Engineering, Samsun . Div. of Food Engineering

The effects of radical migration (interesterification) reactions on the oxidative stability of oils | Radikal göçü tepkimelerinin (interesterifikasyon) yağların oksidatif stabiliteleri üzerine etkileri

2005

Tekgüler, B., Ondokuz Mayıs Univ., Faculty of Engineering, Samsun (Turkey). Div. of Food Engineering

Английский. In this research, the effect of radical migration (interesterification) reactions on the oxidative stability of oils was studied. The model oils were prepared by interesterification with 0.2 % CH3ONa, at 80 °C for one hour from sunflower oil, cotton seed oil, soybean oil and olive oil which are commonly consumed in the market.

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турецкий. Bu çalışmada radikal göçü (interesterifikasyon) tepkimelerinin yağların oksidatif stabiliteleri üzerine etkisi saptanmaya çalışılmıştır. Piyasada yaygın olarak tüketilen ayçiçeği yağı, pamuk yağı, soya yağı ve zeytin yağı %0.2 CH3ONa eşliğinde, 80°C de ve bir saat interesterifiye edilerek model yağlar hazırlanmıştır.

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Ключевые слова АГРОВОК

aceites acide gras libre chemical composition chemical reactions composition chimique contenido de humedad estabilidad oxidativa esterification free fatty acids huile moisture content oils oxidative stability peroxides statistical methods temperatura temperature teneur en eau tocoferoles tocopherols triglycerides turkey turquie

Библиографическая информация

Издатель

Ondokuz Mayıs Univ., Graduate School of Natural and Applied Sciences

Нумерация страниц

93 p.

Другие темы

Triglyca©ride; Esta©rification; Reacciones quamicas; Composicia³n quimica; Aucidos grasos libres; Ma©thode statistique; Tempa©rature; Pera³xidos; Ma©todos estadasticos; Tocopha©rol; Esterificacia³n; Turquaa; Ra©action chimique; Stabilita© oxydative; Triglica©ridos; Pa©roxyde

Язык

турецкий

Примечание

Summaries (En, Tr)

31 tables

17 fig.

ref.

Thesis (PhD in Food Engineering)

Тип

Summary; Thesis

Корпоративный автор/ Групповой автор

Ondokuz Mayıs Univ., Graduate School of Natural and Applied Sciences, Samsun (Turkey)