Investigation of the physicochemical properties and the chemical components of chili rapeseed oil via different preparation oil temperatures

Author:

Zhang WenwenORCID,Wang Shaoguang,Huang Yue,Li Xingming,Luo Min,Lin Haoran,Tang Hua,Jiang Han,Fu Qunmei,Yuan Yongjun

Publisher

Elsevier BV

Reference43 articles.

1. Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using 1H NMR;Bai;Current Research in Food Science,2023

2. Ultrasound-assisted extraction of capsaicinoids from Capsicum frutescens on a lab- and pilot-plant scale;Boonkird;Ultrasonics Sonochemistry,2008

3. LC-MS/MS analysis elucidates the different effects of industrial and culinary processing on total and individual (poly)phenolic compounds of piquillo pepper (capsicum annuum cv. piquillo);Burgo-Gutiérrez;Journal of Agricultural and Food Chemistry,2023

4. Capsaicinoids, antioxidant activity, and volatile compounds in olive oil flavored with dried chili pepper (Capsicum annuum);Caporaso;European Journal of Lipid Science and Technology,2013

5. Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion;Cecchi;Food Chemistry,2023

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