Toxic contaminants of thermo-oxidatively processed edible oils/fats-Reference-Cited by-同舟云学术

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Toxic contaminants of thermo-oxidatively processed edible oils/fats

Published:2016-07 Issue:7 Volume:28 Page:117-121
ISSN:0956-666X
Container-title:Lipid Technology
language:en
Short-container-title:Lipid Technology

Author:

Aladedunye Felix¹

Affiliation:

1. Feal Stability Consultants; 112, 13th ST N Lethbridge, AB Canada

Publisher

Wiley

Subject

General Biochemistry, Genetics and Molecular Biology,Food Science,Control and Systems Engineering

Reference5 articles.

1. The toxicity of dietary trans fats

2. Mechanism of Formation of Trans Fatty Acids under Heating Conditions in Triolein

3. The lipid peroxidation product 4-hydroxy-2-nonenal: Advances in chemistry and analysis

4. What do we know about the molecular mechanism of 3‐MCPD ester formation?

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2. Identification of antioxidants in edible oil by two-dimensional correlation spectroscopy combined with deep learning;LWT;2022-06

3. Vegetable oils oxidation: mechanisms, consequences and protective strategies;Food Reviews International;2022-01-14

4. A feasibility study for rapid evaluation of oil quality undergoing oven treatment using synchronous fluorescence spectrum;Chemical Papers;2019-03-19

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