09.12.2012 Views

Food Lipids: Chemistry, Nutrition, and Biotechnology

Food Lipids: Chemistry, Nutrition, and Biotechnology

Food Lipids: Chemistry, Nutrition, and Biotechnology

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

32. E. N. Frankel, W. E. Neff, <strong>and</strong> T. R. Bessler. Analysis of autoxidized fats by gas chromatography-mass<br />

spectrometry: V. Photosensitized oxidation. <strong>Lipids</strong> 14:961–967<br />

(1979).<br />

33. H. H. Wasserman <strong>and</strong> B. H. Kipshutz. Reactions of singlet oxygen with heterocyclic<br />

systems. In: Singlet Oxygen (H. H. Wasserman <strong>and</strong> R. W. Murry, eds.). Academic Press,<br />

New York, 1979, pp. 429–509.<br />

34. K. Gollnick <strong>and</strong> H. J. Kuhn. Ene-reactions with singlet oxygen. In: Singlet Oxygen (H.<br />

H. Wasserman <strong>and</strong> R. W. Murry, eds.). Academic Press, New York, 1979, pp. 287–427.<br />

35. P. Schaap <strong>and</strong> K. A. Zaklika. 1,2-Cycloadditon reactions of singlet oxygen. In: Singlet<br />

Oxygen (H. H. Wasserman <strong>and</strong> R. W. Murry, eds.). Academic Press, New York, 1979,<br />

pp. 173–242.<br />

36. J. M. King. Riboflavin photosensitized singlet oxygen oxidation of vitamin D. Ph.D.<br />

dissertation, The Ohio State University, Columbus, 1996.<br />

37. W. E. Neff <strong>and</strong> E. N. Frankel. Quantitative analysis of hydroxystearate isomers from<br />

hydroperoxides by high pressure liquid chromatography of autoxidized <strong>and</strong> photosensitized-oxidized<br />

fatty esters. <strong>Lipids</strong> 15:587–590 (1980).<br />

38. D. B. Min. Lipid oxidation of edible oil. In: <strong>Food</strong> Lipds: <strong>Chemistry</strong>, <strong>Nutrition</strong> <strong>and</strong><br />

<strong>Biotechnology</strong> (C. C. Akoh <strong>and</strong> D. B. Min, eds.). Marcel Dekker, New York, 1998, pp.<br />

283–296.<br />

39. R. Hiatt, T. Mill, K. C. Irwin, T. R. Mayo, C. W. Gould, <strong>and</strong> J. K. Castleman. Homolytic<br />

decomposition of hydroperoxides. J. Org. Chem. 33:1416–1441 (1968).<br />

40. H. Chan, F. A. Prescott, <strong>and</strong> P. A. T. Swoboda. Thermal decomposition of individual<br />

positional isomers of methyl linoleate hydroperoxide: Evidence of carbon–oxygen bond<br />

scission. J. Am. Oil Chem. Soc. 53:572–576 (1976).<br />

41. D. B. Min <strong>and</strong> G. D. Bradley. Fats <strong>and</strong> oils: Flavors. In: Encyclopedia of <strong>Food</strong> Science<br />

<strong>and</strong> Technology (Y. H. Hui, ed.). Wiley, New York, 1992, pp. 828–832.<br />

42. O. L. Breeke. In: H<strong>and</strong>book of Soyoil Processing <strong>and</strong> Utilization (D. R. Erickson, E.<br />

H. Pryde, O. L. Brekke, T. L. Mounts, <strong>and</strong> R. A. Falb, eds.). American Oil Chemists’<br />

Society, Champaign, IL, 1980, p. 109.<br />

43. D. B. Min <strong>and</strong> E. C. Lee. In: Frontiers of Flavor (G. Charalambous, ed.). Elsevier,<br />

Amsterdam, 1988, pp. 473–498.<br />

44. D. B. Min, S. H. Lee, <strong>and</strong> E. C. Lee. Singlet oxygen oxidation of vegetable oils. In:<br />

Flavor <strong>Chemistry</strong> of Lipid <strong>Food</strong>s (D. B. Min <strong>and</strong> T. H. Smouse, eds.). American Oil<br />

Chemists’ Society, Champaign, IL, 1989, pp. 57–95.<br />

45. P. Golbitz (ed.). 2000. 2001 Soya & oilseed bluebook. Soyatech, Inc. pp. 341–342.<br />

46. C. T. Ho, M. S. Smagula, <strong>and</strong> S. S. Chang. The synthesis of 2-(1-pentenyl) furan <strong>and</strong><br />

its relationship to the reversion flavor of soybean oil. J. Am. Oil Chem. Soc. 55:233–<br />

237 (1978).<br />

47. T. H. Smouse <strong>and</strong> S. S. Chang. A systematic characterization of the reversion flavor of<br />

soybean oil. J. Am. Oil Chem. Soc. 44:509–514 (1967).<br />

48. S. S. Chang, T. H. Smouse, R. G. Krishnamurthy, B. D. Mookherjee, <strong>and</strong> R. B. Reddy.<br />

Isolation <strong>and</strong> identification of 2-pentyl-furan as contributing to the reversion flavour of<br />

soyabean oil. Chem. Ind. 1926–1927 (1966).<br />

49. M. S. Smagula, C. T. Ho, <strong>and</strong> S. S. Chang. The synthesis of 2-(2-pentenyl) furans <strong>and</strong><br />

their relationship to the reversion flavor of soybean oil. J. Am. Oil Chem. Soc. 56:516–<br />

519 (1979).<br />

50. S. S. Chang, G. H. Shen, J. Tang, Q. Z. Jin, H. Shi, J. T. Carlin, <strong>and</strong> C. T. Ho. Isolation<br />

<strong>and</strong> identification of 2-pentenylfurans in the reversion flavor of soybean oil. J. Am. Oil<br />

Chem. Soc. 60:553–557 (1983).<br />

51. D. B. Min. Recent developments in lipid oxidation <strong>and</strong> antioxidants. Canadian section<br />

of the American Oil Chemists’ Society Meeting. November 2000, Quebec, Ontario.<br />

Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!