Effects of free fatty acids and peroxide on thermal loss of sesamol and formation of its transformation products in soybean oil-Reference-Cited by-同舟云学术

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Effects of free fatty acids and peroxide on thermal loss of sesamol and formation of its transformation products in soybean oil

Published:2022-04 Issue: Volume:159 Page:113236
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chen Jingnan,Wang Ya,Liu Wei,Zhang Feihong,Li Jun,Yang Huifang,Bi Yanlan^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Dietary carcinogens and anticarcinogens;Ames;Science,1983

2. Mechanistic insights into the mode of action of anticandidal sesamol;Ansari;Microbial Pathogenesis,2016

3. Phenolic antioxidants in oils, fats and butter oil liquid chromatographic method. Method 983.15;AOAC,1994

4. Antioxidants-lipid chromatographic method. Method Ce 6-8;AOCS,1997

5. Oil stability index (OSI). Method Cd 12b-92;AOCS,1997

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1. Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems;Food Chemistry;2024-11

2. Composition of sesame hull oil and its effects on flavour and quality of sesame oil;International Journal of Food Science & Technology;2024-08-12

3. Control de temperatura con PID e iluminación con voltaje continuo para la evaluación del efecto sobre el índice de estabilidad del aceite de soya (Glycine max);RIVAR;2024-07-17

4. A Comprehensive Study for Determination of Free Fatty Acids in Selected Biological Materials: A Review;Foods;2024-06-16

5. Impact of different processing methods and thermal behaviour on quality characteristics of soybean and sesame oils;Journal of Thermal Analysis and Calorimetry;2024-01-22

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