Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil-Reference-Cited by-同舟云学术

Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil

Published:2021-12-19 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Han Lipeng¹^ORCID,Li Jiahui²,Wang Shujie²,Cheng Weiwei³,Ma Lukai⁴,Liu Guoqin²,Han Dongxue¹,Niu Li¹

Affiliation:

1. Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou China

2. School of Food Science and Engineering South China University of Technology Guangzhou China

3. Institute for Advanced Study Shenzhen University Shenzhen China

4. College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou China

Funder

National Key Research and Development Program of China

Innovative Research Group Project of the National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16236

Reference32 articles.

1. Risks for human health related to the presence of 3‐ and 2‐monochloropropanediol (MCPD), and their fatty acid esters, and glycidyl fatty acid esters in food;Alexander J.;Efsa Journal,2016

2. The effect of frying on glycidyl esters content in palm oil

3. AOAC. (1990).Official methods of analysis of the Association of Official Analytical Chemists.AOAC Inc. Method 982.27.

4. Deep fat frying of foods: A critical review on process and product parameters

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