http://www.cnr.it/ontology/cnr/individuo/prodotto/ID19780
Phase transition of sunflower oil as affected by the oxidation level (Articolo in rivista)
- Type
- Label
- Phase transition of sunflower oil as affected by the oxidation level (Articolo in rivista) (literal)
- Anno
- 2008-01-01T00:00:00+01:00 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
- 10.1007/s11746-008-1241-y (literal)
- Alternative label
Calligaris S., Barba L. , Arrighetti G. , Nicoli M.C. (2008)
Phase transition of sunflower oil as affected by the oxidation level
in Journal of the American Oil Chemists' Society
(literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
- Calligaris S., Barba L. , Arrighetti G. , Nicoli M.C. (literal)
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- Rivista
- Note
- Scopu (literal)
- ISI Web of Science (WOS) (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
- Calligaris S. - UNI Udine Dip. Scienze Alimentazione
Nicoli M.C. - UNI Udine Dip. Scienze Alimentazione (literal)
- Titolo
- Phase transition of sunflower oil as affected by the oxidation level (literal)
- Abstract
- The influence of the oxidation level on the
phase transition behavior of sunflower oil was evaluated by
differential scanning calorimetry (DSC) and synchrotron
X-ray diffraction (XRD) at both small and wide angles.
The crystallization was monitored at a cooling/heating rate
of 2 ?C/min from 20 to -80 ?C and vice versa applying
both techniques. The triacylglycerols organize in two
double-chain length structures: a 2L (61.87 A ° ) and b0 2L
(82.89 A ° ). The crystalline structure changes upon oxidation.
In particular, the intensity of the XRD peak associated
with the double-chain structure of b0, as well as its crystallization
and melting enthalpy, significantly decreases as
the oxidation level increases.
Keywords Sunflower oil ? DSC ? X-ray diffraction ?
Phase transition ? Oxidation (literal)
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