Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation-Reference-Cited by-同舟云学术

Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation

Published:2018-10-02 Issue:2 Volume:54 Page:412-423
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 Guoqin¹²^ORCID,Liu Xinqi³⁴

Affiliation:

1. School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China

2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; South China University of Technology; Guangzhou 510640 China

3. Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China

4. School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China

Funder

National Key Research and Development Program of China

National Natural Science Fund of China

Public Welfare (Agriculture) Research Project

Fundamental Research Funds for the Central Universities of China

Guangdong Province Laboratory for Green Processing of Natural Products and Product Safety

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13952/fullpdf

Reference33 articles.

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5. Validation of the analytical procedure for the determination of malondialdehyde and three other aldehydes in vegetable oil using liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) and application to linseed oil;Douny;Food Analytical Methods,2015

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