Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation-Reference-Cited by-同舟云学术

Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation

Published:2019-06-17 Issue:7 Volume:84 Page:1966-1978
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Yangling¹,Zhu Mengting¹,Mei Jiang²,Luo Shuhan¹,Leng Tuo¹,Chen Yi¹^ORCID,Nie Shaoping¹,Xie Mingyong¹

Affiliation:

1. State Key Laboratory of Food Science and TechnologyNanchang Univ. Nanchang 330047 People's Republic of China

2. Gree Electric AppliancesINC. of Zhuhai Zhuhai 519060 People's Republic of China

Funder

Natural Science Foundation of Jiangxi Province

National Natural Science Foundation of China

National Basic Research Program of China (973 Program)

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14659

Reference21 articles.

1. Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived α,β-Unsaturated Aldehydes

2. AOAC International. (1984).Iodine Absorption Number Wijs Method.Official Methods of Analysis of AOAC International(Vol. 1984 AOAC Official Method 28.023).

3. Toxicity and carcinogenicity of furan in human diet

4. precursors in food: A model study and development of a simple headspace method for determination of furan;Becalski A.;Journal of AOAC International,2005

5. The analysis of trans fatty acid profiles in deep frying palm oil and chicken fillets with an improved gas chromatography method

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