Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS-Reference-Cited by-同舟云学术

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Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS

Published:2023-12 Issue: Volume: Page:
ISSN:2590-2598
Container-title:Grain & Oil Science and Technology
language:en
Short-container-title:Grain & Oil Science and Technology

Author:

Wang Feng,Cui Yun,Liu Dongjie,Brennan Charles,Benjakul Soottawat,Cheng Weiwei,Xiao Gengsheng,Ma Lukai

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Insect Science,Food Science

Reference45 articles.

1. Intake of n-3 and n-6 polyunsaturated fatty acids and development of colorectal cancer by subsite: Japan public health center–based prospective study;Sasazuki;Int. J. Cancer,2011

2. Chemistry and biology of ω-3 PUFA peroxidation-derived compounds;Wang;Prostaglandins Other Lipid Mediat.,2017

3. Formation of 4-hydroxy-2-trans-nonenal, a toxic aldehyde, in thermally treated olive and sunflower oils;Yuan;J. Am. Oil Chem. Soc.,2018

4. Malondialdehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in vegetable oils: formation kinetics and application as oxidation indicators;Ma;Eur. J. Lipid Sci. Technol.,2019

5. Determination of trans-4-hydroxy-2-alkenals in thermally treated soybean oil by SPE-HPLC;Hua;Grain Oil Sci. Technol.,2022

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