Correlations betweentransisomers of α‐linolenic acid and polar components in linseed oil during heating-Reference-Cited by-同舟云学术

Correlations betweentransisomers of α‐linolenic acid and polar components in linseed oil during heating

Published:2020-05-11 Issue:10 Volume:55 Page:3297-3305
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Shao Linya¹^ORCID,Song Huiyu¹,Li Xu¹,Huang Jianhua¹,Jin Qingzhe¹,Wang Xingguo¹

Affiliation:

1. International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China

Funder

Overseas Expertise Introduction Project for Discipline Innovation

National Research and Development Program of China

Key Research and Development Plan of Jiangsu Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14593

Reference37 articles.

1. Degradation and Nutritional Quality Changes of Oil During Frying

2. Protecting oil during frying: A comparative study

3. Chemistry and Properties of Lipids and Phospholipids

4. Triglyceride species compositions of common edible vegetable oils and methods used for their identification and quantification

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1. Characterization of the evolution of free radicals and TALAs in linseed oil during heat treatment;Heliyon;2024-03

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