Inhibition effects of typical antioxidants on the formation of glycidyl esters in rice oil and chemical model during high temperature exposure-Reference-Cited by-同舟云学术

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Inhibition effects of typical antioxidants on the formation of glycidyl esters in rice oil and chemical model during high temperature exposure

Published:2022-08 Issue: Volume:166 Page:113794
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Xiaowen^ORCID,Cheng Weiwei,Wang Xia,Wang Qi,Abd El-Maksoud Ahmed A.^ORCID,Wang Mingfu^ORCID,Chen Feng,Cheng Ka-Wing

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Application of astaxanthin and its lipid stability in bakery product;AL-Tarifi;Current Research in Nutrition and Food Science Journal,2020

2. Relationships between free radical scavenging and antioxidant activity in foods;Alamed;Journal of Agricultural and Food Chemistry,2009

3. Phenolic compounds: Current industrial applications, limitations and future challenges;Albuquerque;Food & Function,2021

4. The effect of frying on glicydyl esters content in palm oil;Aniołowska;Food Chemistry,2016

5. Relative oral bioavailability of glycidol from glycidyl fatty acid esters in rats;Appel;Archives of Toxicology,2013

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. Multiple Mechanisms of Haematococcus pluvialis–Derived Carotenoids to Inhibit Glycidyl Ester Formation in Rice Oil and a Chemical Model at High Temperatures;Journal of Agricultural and Food Chemistry;2024-08-14

2. Agro-industrial by-products as a feeding strategy for producing functional milk;Food systems;2024-07-16

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