Formation of 4-Hydroxy-2-(E)-Nonenal in a Corn–Soy Oil Blend: a Controlled Heating Study Using a French Fried Potato Model-Reference-Cited by-同舟云学术

Formation of 4-Hydroxy-2-(E)-Nonenal in a Corn–Soy Oil Blend: a Controlled Heating Study Using a French Fried Potato Model

Published:2011-01-08 Issue:6 Volume:88 Page:763-772
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

LaFond Sean I.,Jerrell John P.,Cadwallader Keith R.,Artz William E.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://www.springerlink.com/index/pdf/10.1007/s11746-010-1738-z

Reference32 articles.

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3. Guillen MD, Goicoechea E (2008) Toxic oxygenated α, β-unsaturated aldehydes and their study in foods: a review. Crit Rev Food Sci Nutr 48:119–136

4. Nakamura T, Toyomizu M (1982) Lipid degradation products capable of reacting with amino acid. II. Identification of hydroxyl and hydroperoxyl carbonyls in autoxidized triglyceride. Nippon Suisan Gakk 48:1357–1362

5. Seppanen CM, Csallany AS (2002) Formation of 4-hydroxynonenal, a toxic aldehyde, in soybean oil at frying temperature. J Am Oil Chem Soc 79:1033–1038

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