The Characteristics and Analysis of Polar Compounds in Deep-Frying Oil: a Mini Review
Author:
Funder
The National Key Research and Development Plan of China
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s12161-022-02335-x.pdf
Reference56 articles.
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2. Alberdi-Cedeño J, Ibargoitia ML, Guillén MD (2020) Oxylipins associated to current diseases detected for the first time in the oxidation of corn oil as a model system of oils rich in omega-6 polyunsaturated groups. A global, broad and in-depth study by1h nmr spectroscopy. Antioxidants 9:1–33. https://doi.org/10.3390/antiox9060544
3. Ball JC, Anderson JE, Wallington TJ (2018) Depolymerization of Polyester Polymers from the Oxidation of Soybean Biodiesel. Energy Fuels 32:12587–12596. https://doi.org/10.1021/acs.energyfuels.8b03169
4. Ben Hammouda I, Freitas F, Ammar S et al (2017) Comparison and characterization of volatile compounds as markers of oils stability during frying by HS–SPME-GC/MS and Chemometric analysis. J Chromatogr, B: Anal Technol Biomed Life Sci 1068–1069:322–334. https://doi.org/10.1016/j.jchromb.2017.10.063
5. Bonetti R, Parker WO (2019) Insights into Polymerization of Vegetable Oil: Oligomerization of Oleic Acid. JAOCS, J Am Oil Chem Soc 96:1181–1184. https://doi.org/10.1002/aocs.12274
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