Comparison and characterization of volatile compounds as markers of oils stability during frying by HS–SPME-GC/MS and Chemometric analysis-Reference-Cited by-同舟云学术

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Comparison and characterization of volatile compounds as markers of oils stability during frying by HS–SPME-GC/MS and Chemometric analysis

Published:2017-11 Issue: Volume:1068-1069 Page:322-334
ISSN:1570-0232
Container-title:Journal of Chromatography B
language:en
Short-container-title:Journal of Chromatography B

Author:

ben Hammouda Ibtissem,Freitas Flavia,Ammar Sonda,Da Silva M.D.R. Gomes,Bouaziz Mohamed

Funder

Ministry of Higher Education Scientific Research (Laboratory LR14ES08)

FCT/MEC

ERDF

Publisher

Elsevier BV

Subject

Cell Biology,Clinical Biochemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference51 articles.

1. Effect ofdeep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil;Ben Hammouda;Eur. Food Res. Technol.,2017

2. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat;Domínguez;Meat. Sci.,2014

3. Emissions of volatile aldehydes from heated cooking oils;Katragadda;Food Chem.,2010

4. Health benefits of using red palm oil in deep-frying potatoes: low acrolein emissions and high intake of carotenoids;Andreu-Sevilla;Food. Sci. Technol. Int.,2009

5. Volatile compounds generated in corn oil stored at roomtemperature. Presence of toxic compounds;Goicoechea;Eur. J. Lipid. Sci. Technol.,2014

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