Influence of Polydimethylsiloxane on the Formation of 4‐Hydroxynonenal in Soybean Oil at Frying Temperature
Author:
Affiliation:
1. Department of Food Science and Human NutritionIowa State University2312 Food Sciences BuildingAmesIA50011‐1061USA
2. Department of Food Science and Human NutritionIowa State UniversityE262 Lagomarcino HallAmesIA50011‐1060USA
Funder
U.S. Department of Agriculture
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1007/s11746-011-1811-2
Reference16 articles.
1. Formation of Toxic α,β-Unsaturated 4-Hydroxy-Aldehydes in Thermally Oxidized Fatty Acid Methyl Esters
2. Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes
3. Dietary advanced lipid oxidation endproducts are risk factors to human health
4. Cytotoxicity and genotoxicity of lipid-oxidation products
5. Use of silicones in frying oils
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