Development of a spectroscopic method to determine the content of free radical scavenging compounds and oxidation products in thermally oxidised oils-Reference-Cited by-同舟云学术

Development of a spectroscopic method to determine the content of free radical scavenging compounds and oxidation products in thermally oxidised oils

Author:

Song JuHee¹,Jang Eun Yeong¹,Kim Mi-Ja²,Kim Young-Jun³,Lee JaeHwan¹

Affiliation:

1. Department of Food Science and Biotechnology; Sungkyunkwan University; 2066 Seobu-ro Jangan-gu, Suwon Gyeonggi-do 16419 Korea

2. Department of Food and Nutrition; Kangwon National University; 346 Hwangjo-gil, Dogye-eup, Samcheok-si, Gangwon-do 25949 Korea

3. Food Safety Center; Ottogi Corp; 49 Heungan-daero 395 beon-gil, Dongan-gu, Anyang-si, Gyeonggi-do 14060 Korea

Funder

National Research Foundation of Korea

Ministry of Education, Science and Technology

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference26 articles.

3. Role of physical structures in bulk oils on lipid oxidation;Chaiyasit;Critical Reviews in Food Science and Nutrition,2007

4. Mechanisms and factors for edible oil oxidation;Choe;Comprehensive Reviews in Food Science and Food Safety,2006

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