Changes in physicochemical properties and lipid oxidation lead to the formation of mud on salted egg yolks during storage-Reference-Cited by-同舟云学术

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Changes in physicochemical properties and lipid oxidation lead to the formation of mud on salted egg yolks during storage

Published:2023-05 Issue: Volume:409 Page:135341
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xue Hui,Liu Huilan,Zhang Guowen,Tu Yonggang,Zhao Yan

Funder

National Natural Science Foundation of China

Key Research and Development Project of Hainan Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Analytical methods for lipid oxidation and antioxidant capacity in food systems;Abeyrathne;Antioxidants,2021

2. Infrared spectroscopic determination of degree of unsaturation of fats and oils;Arnold;Journal of Food Science,1971

3. Changes in lipid properties of duck egg yolks under extreme processing conditions;Cao;Poultry Science,2021

4. Characterization of cod liver oil by spectroscopic techniques. New approaches for the determination of compositional parameters, acyl groups, and cholesterol from 1H nuclear magnetic resonance and Fourier transform infrared spectral data;Carton;Journal of Agricultural and Food Chemistry,2008

5. Evaluation and optimization of the analysis of fatty acid types in edible oils by 1H-NMR;Castejón;Food Analytical Methods,2014

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