Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils-Reference-Cited by-同舟云学术

Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils

Published:2020-04 Issue:4 Volume:55 Page:1833-1842
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Ma Lukai¹^ORCID,Liu Guoqin²^ORCID,Cheng Weiwei³,Liu Xinqi⁴,Liu Huifan¹,Wang Qin¹,Mao Guoxing¹,Cai Xintong¹,Brennan Charles⁵,Brennan Margaret A.⁵

Affiliation:

1. College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China

2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety School of Food Science and Engineering South China University of Technology Guangzhou 510640 China

3. Institute for Advanced Study Shenzhen University Shenzhen 518060 China

4. Beijing Advanced Innovation Center for Food Nutrition and Human Health School of Food and Chemical Engineering Beijing Technology and Business University Beijing 100048 China

5. Department of Wine Food and Molecular Biosciences Lincoln University Lincoln 7647 New Zealand

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14462

Reference38 articles.

1. Contamination of Fried Foods by 3-Monochloropropane-1,2-diol Fatty Acid Esters During Frying

2. Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal

3. Lipid oxidation promotes acrylamide formation in fat-rich model systems

4. 4-Hydroxynonenal (HNE), a Toxic Aldehyde in French Fries from Fast Food Restaurants

5. Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study

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