Effects of <i>Ligustrum robustum</i> (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process-Reference-Cited by-同舟云学术

Effects of Ligustrum robustum (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process

Published:2022-09-19 Issue:10 Volume:87 Page:4504-4521
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Gao Hao‐Xiang¹^ORCID,Chen Nan¹,He Qiang²^ORCID,Shi Bi³,Yu Zhi‐Long⁴^ORCID,Zeng Wei‐Cai¹²^ORCID

Affiliation:

1. Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu PR China

2. The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu PR China

3. Department of Biomass and Leather Engineering Sichuan University Chengdu PR China

4. Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences McGill University Saint‐Anne‐de‐Bellevue QC Canada

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16311

Reference43 articles.

1. Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage

2. Phenolic extracts from Sorbus aucuparia (L.) and Malus baccata (L.) berries: Antioxidant activity and performance in rapeseed oil during frying and storage

3. Performance of antioxidative compounds under frying conditions: A review

4. Oxidation of unsaturated fatty acid derivatives and vegetable oils

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