Impact of air frying on food lipids: Oxidative evidence, current research, and insights into domestic mitigation by natural antioxidants-Reference-Cited by-同舟云学术

Impact of air frying on food lipids: Oxidative evidence, current research, and insights into domestic mitigation by natural antioxidants

Published:2024-05 Issue: Volume:147 Page:104465
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

de Oliveira Vanessa Sales^ORCID,Viana Dayane Souza Barbosa^ORCID,Keller Laura Monteiro^ORCID,de Melo Marina Tavares Teixeira,Mulandeza Otilio Fernando^ORCID,Barbosa Maria Ivone Martins Jacintho,Barbosa Júnior José Lucena^ORCID,Saldanha Tatiana

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Reference99 articles.

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1. Exploring molecular mechanisms underlying changes in lipid fingerprinting of salmon (Salmo salar) during air frying integrating machine learning-guided REIMS and lipidomics analysis;Food Chemistry;2024-12

2. Influence of thermal processing on sensory profile of crayfish meat;International Journal of Gastronomy and Food Science;2024-09