The formation of new compounds

Authors

  • A. Gasparoli Stazione Sperimentale per le Industrie degli Oli e dei Grassi

DOI:

https://doi.org/10.3989/gya.1998.v49.i3-4.731

Keywords:

Heated fat Polar compounds, Polymer compounds, Substrates.

Abstract


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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Published

1998-08-30

How to Cite

1.
Gasparoli A. The formation of new compounds. Grasas aceites [Internet]. 1998Aug.30 [cited 2024Apr.17];49(3-4):303-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/731

Issue

Section

Monography