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Content of Polymerised Triacylglycerols in Fat of Fried Foods
frying lipid oxidation food quality regulation
2016/7/6
Polymerised triacylglycerols (TAG) were determined in the fat of 66 industrially produced fried foods (especially frozen pre-fried French fries, potato chips and other fried snacks) and 56 samples of ...
Determination of Triacylglycerols, Fatty Acids and Total Lipid Content in Oil of 2 Macrotermitinaes Varieties from Congo
Triacylglycerols Fatty Acids
2016/6/1
The triacylglycerols and fatty acids composition of the oils of the Bellicositermes natalensis Haviland obtained from two different regions of Congo were qualitatively and quantitatively determined by...
Composition and Regiodistribution of Fatty Acids in Triacylglycerols and Phospholipids from Red and Black Rices
Composition and Regiodistribution Fatty Acids Triacylglycerols and Phospholipids Red and Black Rices
2014/5/23
Regiospecific profiles of fatty acids (FA) of triacylglycerols (TAG) and phospholipids (PL) isolated from red and black rices were investigated. The lipids extracted from red and black rices were sepa...
Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids – a review
biosynthesis lipids homolipids heterolipids glycerolipids triacylglycerols glycerophospholipids phosphatides lysophosphatides plasmalogens glyceroglycolipids
2014/3/17
This review article gives a survey of the principal biosynthetic pathways that lead to the most important food glycerolipids, i.e. triacylglycerols, glycerophospholipids, and glyceroglycolipids as rep...