Effect of oleic/linoleic acid ratio on simultaneous formation of epoxy fatty acids and polar compounds in deep frying oils-Reference-Cited by-同舟云学术

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Effect of oleic/linoleic acid ratio on simultaneous formation of epoxy fatty acids and polar compounds in deep frying oils

Published:2023-09 Issue: Volume:187 Page:115389
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wei Chunxi,Wang Xiping,Ai Yongjun,Zhang Shuaihui,Zhang Xiaolin,Zhou Yuwei,Lu Shuyi,Gu Heng,Zhang Xuanhao,Luo Xiaorong,Xu Guangfei,Li Xu^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Consumption of high-oleic soybean oil improves lipid and lipoprotein profile in humans compared to a palm oil blend: A randomized controlled trial;Baer;Lipids,2021

2. SEH-derived metabolites of linoleic acid drive pathologic inflammation while impairing key innate immune cell function in burn injury;Bergmann;Proceedings of the National Academy of Sciences,2022

3. Fatty acid alterations in oils and fats during heating and frying;Bruhl;European Journal of Lipid Science and Technology,2014

4. Epoxy fatty acids in used frying fats and oils, edible oils and chocolate and their formation in oils during heating;Bruhl;European Journal of Lipid Science and Technology,2016

5. Application of triacylglycerol polymer determination in the quality evaluation of vegetable oil;Cao;LWT - Food Science and Technology,2017

Cited by 3 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. Assessing Nutritional Characteristics and Bioactive Compound Distribution in Seeds, Oil, and Cake from Confectionary Sunflowers Cultivated in Serbia;Foods;2024-06-15

2. Nutrients in rice bran oil and their nutritional functions: a review;Critical Reviews in Food Science and Nutrition;2024-06-10

3. Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds;Foods;2024-04-13

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