Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves

Author:

Hu Yuanyuan,Zhao Guanhua,Yin Fawen,Liu Zhongyuan,Wang Jialiang,Qin Lei,Zhou Dayong,Shahidi Fereidoon,Zhu Beiwei

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. AOCS (2003). Official method Cd 8-53. Peroxide value: Acetic acid-chloroform method. Champaign-Urbana. Illinois, USA: American Oil Chemists’ Society.

5. Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat;Bao;Foods,2020

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