Combination of Gas Chromatography-Mass Spectrometry and Electron Spin Resonance Spectroscopy for Analysis of Oxidative Stability in Soybean Oil During Deep-Frying Process-Reference-Cited by-同舟云学术

Combination of Gas Chromatography-Mass Spectrometry and Electron Spin Resonance Spectroscopy for Analysis of Oxidative Stability in Soybean Oil During Deep-Frying Process

Published:2017-12-22 Issue:5 Volume:11 Page:1485-1492
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Liu Ying,Wang Yuanpeng,Cao Peirang,Liu Yuanfa

Funder

the Natural Science Foundation of China

the Research Fund of National 13th Five-Year Plan of China

Northern jiangsu province science and technology projects

the Fundamental Research Funds for the Central Universities

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s12161-017-1132-7/fulltext.html

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3. Chen H, Cao P, Li B, Sun D, Wang Y, Li J, Liu Y (2017) Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS. Food Chem 221:1434–1441. https://doi.org/10.1016/j.foodchem.2016.11.008

4. Esposto S, Taticchi A, Di Maio I, Urbani S, Veneziani G, Selvaggini R, Sordini M, Servili M (2015) Effect of an olive phenolic extract on the quality of vegetable oils during frying. Food Chem 176:184–192. https://doi.org/10.1016/j.foodchem.2014.12.036

5. Feldstein AE, Lopez R, Tamimi TAR, Yerian L, Chung YM, Berk M, Zhang R, McIntyre TM, Hazen SL (2010) Mass spectrometric profiling of oxidized lipid products in human nonalcoholic fatty liver disease and nonalcoholic steatohepatitis. J Lipid Res 51(10):3046–3054. https://doi.org/10.1194/jlr.M007096

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