Monitoring the oxidation state evolution of unsaturated fatty acids in four microwave-treated edible oils by low-field nuclear magnetic resonance and 1H nuclear magnetic resonance-Reference-Cited by-同舟云学术

Monitoring the oxidation state evolution of unsaturated fatty acids in four microwave-treated edible oils by low-field nuclear magnetic resonance and 1H nuclear magnetic resonance

Published:2021-03 Issue: Volume:138 Page:110740
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yang Xiaofei,Han Zongyuan,Xia Tianshuang,Xu Yaping,Wu Zhaoxia

Funder

Natural Science Foundation Guidance Plan Project of Liaoning Province, China

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. H-NMR fingerprinting to evaluate the stability of olive oil;Alonso-Salces;Food Control,2011

2. Microwave irradiation promotes aggregation behavior of myosin through conformation changes;Cao;Food Hydrocolloids,2019

3. Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR;Chen;Food Chemistry,2017

4. Chemistry of deep-fat frying oils;Choe;Journal of Food Science,2010

5. Association between tocopherol isoform composition and lipid oxidation in selected multiple edible oils;Elisia;Food Research International,2013

Cited by 7 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. Production of Margarine Fat Containing Medium- and Long-Chain Triacylglycerols by Enzymatic Interesterification of Peony Seed Oil, Palm Stearin and Coconut Oil Blends;Foods;2024-05-02

2. The Influences of Agglomeration and Storage on the Thermal Properties and Stability of Fats in Infant Formulas;Applied Sciences;2024-03-03

3. Effect of various microwave treatment parameters on the production of aldehydes in oil;Journal of Food Composition and Analysis;2024-01

4. Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy;npj Science of Food;2023-06-09

5. Visual Colorimetric Detection of Edible Oil Freshness for Peroxides Based on Nanocellulose;Foods;2023-05-05