High-resolution 1H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180℃-Reference-Cited by-同舟云学术

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High-resolution 1H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180℃

Published:2023-03-10 Issue:1 Volume:31 Page:95-115
ISSN:2224-6614
Container-title:Journal of Food and Drug Analysis
language:en
Short-container-title:Journal of Food and Drug Analysis

Author:

AMPEM Gilbert,GRESLEY Adam LE,GROOTVELD Martin,NAUGHTON Declan P

Publisher

The Journal of Food and Drug Analysis (JFDA), Food and Drug Administration, Taiwan (TFDA)

Subject

Pharmacology,Food Science

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effectiveness of different antioxidants in suppressing the evolution of thermally induced peroxidation products in hemp seed oil;Food Research International;2024-07

2. Suppressing thermo-induced peroxidation products in peroxidatively-susceptible frying oils by the employment of culinary oil blend formulations;Journal of Food Composition and Analysis;2024-01

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