Chemical conversions of free phytosterols during the bleaching of corn oil-Reference-Cited by-同舟云学术

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Chemical conversions of free phytosterols during the bleaching of corn oil

Published:2023-06 Issue: Volume:412 Page:135512
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bai Ge,Ma Chuan-Guo,Hu Yu-Yuan,Guo Shu-Jing,Wang Tong

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Phytosterols in edible oil: Distribution, analysis and variation during processing;Bai;Grain & Oil Science and Technology,2021

2. Effect of unsaturation of free fatty acids and phytosterols on the formation of esterified phytosterols during deodorization of corn oil;Bai;Journal of the Science of Food and Agriculture,2021

3. Thermal degradation of stigmasterol under the deodorisation temperature exposure alone and in edible corn oil;Bai;Food Chemistry,2022

4. Sterols heating: Degradation and formation of their ring-structure polar oxidation products;Barriuso;Food Chemistry,2012

5. A laboratory study of the bleaching process in stigmasta-3, 5-diene concentration in olive oils;Bonveh;Journal of the American Oil Chemists' Society,2001

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1. Selection of moderate refining process for gardenia fruit oil based on SPE-HPLC-UV analysis of phytonutrients;Industrial Crops and Products;2024-12

2. Edible corn oil: A holistic exploration from processing to market dynamics;European Journal of Lipid Science and Technology;2024-06-07

3. In Situ Rapid Analysis of Squalene, Tocopherols, and Sterols in Walnut Oils Based on Supercritical Fluid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry;Journal of Agricultural and Food Chemistry;2023-10-23

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