Detailed temperature‐dependent study of linoleic acid oxidative decomposition into volatile compounds in the heating process
Author:
Affiliation:
1. School of Food Science and Technology Dalian Polytechnic University Dalian China
2. National Engineering Research Center of Seafood Dalian China
3. Food Additives & Ingredients Association (CFAA) Beijing China
Funder
National Natural Science Foundation of China
National Key Research and Development Program of China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16445
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1. Characterization of aroma, aroma-active compounds and fatty acids profiles ofcv. Nizip Yaglik oils as affected by three maturity periods of olives
2. Ex-oxalate magnesium oxide, a strain-free nanopowder studied with diffraction line profile analysis
3. Solid phase microextraction of volatile oxidation compounds in oil-in-water emulsions
4. Essential oils as flavoring and preservative agents: Impact on volatile profile, sensory attributes, and the oxidative stability of flavored extra virgin olive oil
5. Analysis of Volatile Compounds from Wheat Flour in the Heating Process
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