Chemometric assessment of thermal oxidation of some edible oils: Effect of hot plate heating and microwave heating on physicochemical properties

Author： Khan M. Sarwar Anila Wahab M.

Publisher： Springer Publishing Company

ISSN： 1388-6150

Source： Journal of Thermal Analysis and Calorimetry, Vol.102, Iss.1, 2010-10, pp. : 369-374

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Physicochemical properties of edible films from chitosan composites obtained by microwave heating

By Cárdenas G.

Polymer Bulletin, Vol. 61, Iss. 6, 2008-12 ,pp. : 737-748

Springer Publishing Company

Access to resources Recommend Favorite

Effect of alpha-tocopherol (vitamin E) on the thermal degradation behavior of edible oils: Multiple-heating rate kinetics

By Arora Sanjiv Bagoria Rajeev Kumar Mahender

Journal of Thermal Analysis and Calorimetry, Vol. 102, Iss. 1, 2010-10 ,pp. : 375-381

Springer Publishing Company

Access to resources Recommend Favorite

Effect of heating rate on the thermal properties and devolatilisation of coal

By Strezov V. Lucas J. Evans T. Strezov L.

Journal of Thermal Analysis and Calorimetry, Vol. 78, Iss. 2, 2004-11 ,pp. : 385-397

Springer Publishing Company

Access to resources Recommend Favorite

Synthetic Todorokite Produced by Microwave Heating: An Active Oxidation Catalyst

By Vileno E. Zhou H. Zhang Q. Suib S.L. Corbin D.R. Koch T.A.

Journal of Catalysis, Vol. 187, Iss. 2, 1999-10 ,pp. : 285-297

Academic Press

Access to resources Recommend Favorite