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)
Pagina inizio
  • 591 (literal)
Pagina fine
  • 598 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 85-7 (literal)
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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