4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges
Author:
Affiliation:
1. Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P, Lisbon, Portugal
2. REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal
3. Instituto Universitário Egas Moniz, Lisbon, Portugal
Funder
National Institute of Health Dr. Ricardo Jorge, I.P.
FCT/MCTES
FCT
FSE
MEC
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1867499
Reference94 articles.
1. Carbon dioxide blanketing impedes the formation of 4‐hydroxynonenal and acrylamide during frying. A novel procedure for HNE quantification
2. Antioxidative properties of phenolic acids and interaction with endogenous minor components during frying
3. Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components
4. 4-Hydroxy-2-Alkenals: A Potential Toxicological Concern of Vegetable Oils?
5. An update on potato crisps contents of moisture, fat, salt and fatty acids (includingtrans-fatty acids) with special emphasis on new oils/fats used for frying
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