Microwave pretreatment effects on the aroma precursors, sensory characteristics and flavor profiles of fragrant rapeseed oil-Reference-Cited by-同舟云学术

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Microwave pretreatment effects on the aroma precursors, sensory characteristics and flavor profiles of fragrant rapeseed oil

Published:2024-06 Issue: Volume:22 Page:101381
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhang Lingyan,Chen Jia,Guo Xingfeng,Cao Yongsheng,Qu Guoyi,Li Qi,Gao Yuan,Yu Xiuzhu

Funder

National Natural Science Foundation of China

Shaanxi Key Science and Technology Innovation Team Project

Shaanxi Province Key Research and Development Projects

Publisher

Elsevier BV

Reference40 articles.

1. Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application;Ahmad Tarmizi;Food Chemistry,2013

2. Investigations on the Maillard reaction in sesame (Sesamum indicum L.) seeds induced by roasting;Berk;Journal of Agricultural and Food Chemistry,2019

3. Roasting pretreatment of walnut (Juglans regia L.) kernels: Improvement of the oil flavor profile and correlation with the chemical composition;Bi;Food & Function,2022

4. Comparative study on the evolution of polar compound composition of four common vegetable oils during different oxidation processes;Chen;LWT- Food Science and Technology,2020

5. Synthesized alkyl ferulates with different chain lengths inhibited the formation of lipid oxidation products in soybean oil during deep frying;Chen;Food Chemistry,2023

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