Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review-Reference-Cited by-同舟云学术

Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review

Published:2019-10 Issue: Volume:92 Page:33-45
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Wu Gangcheng,Chang Chang,Hong Chenchen,Zhang Hui,Huang Jianhua,Jin Qingzhe,Wang Xingguo

Funder

National First-Class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference98 articles.

1. Crude canolol and canola distillate extracts improve the stability of refined canola oil during deep‐fat frying;Aachary;European Journal of Lipid Science and Technology,2015

2. Use of olive waste cake extract as a natural antioxidant for improving the stability of heated sunflower oil;Abd-ElGhany;World Applied Sciences Journal,2010

3. Effect of Pomposia (Syzygium cumini) fruit juice on the stability of fried sunflower oil;Ah;Journal of Food Technology,2010

4. Natural antioxidants as stabilizers of frying oils;Aladedunye;European Journal of Lipid Science and Technology,2014

5. Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges;Aladedunye;European Journal of Lipid Science and Technology,2015

Cited by 76 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. Lipophilized rosmarinic acid: Impact of alkyl type and food matrix on antioxidant activity, and optimized enzymatic production;Food Chemistry;2024-09

2. Deep‐frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product;Food Safety and Health;2024-08-06

3. Natural Phenolic Acids as Effective Bulk Oil Antioxidants: Oxidative Stability Modeling Using Olive Kernel Oil as a Case Study;Applied Sciences;2024-07-25

4. Chemical structures, analytical approaches and toxicological effects of oxidative derivatives of triglycerides as potential hazards in lipid thermal processing: A review;Grain & Oil Science and Technology;2024-07

5. Tapioca Crispy Crackers with Ripe Banana Peel: Snack Enrichment with Dietary Fiber and Phenolic Compounds from an Agri-Food Waste;Asian Health, Science and Technology Reports;2024-06-12