Effect of Polar and Non‐Polar Compounds from Oxidized Oils on Oxidative Stability in Corn Oil
Author:
Affiliation:
1. Department of Food Science and Biotechnology, Sungkyunkwan University2066 Seobu‐ro, Jangan‐gu, SowonGyeonggi‐do 16419Republic of Korea
2. Department of Food and Nutrition, Kangwon National UniversitySamcheokRepublic of Korea
Funder
National Research Foundation of Korea
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201700312
Reference27 articles.
1. Mechanisms and Factors for Edible Oil Oxidation
2. Role of Physical Structures in Bulk Oils on Lipid Oxidation
3. Review of Rapid Tests Available for Measuring the Quality Changes in Frying Oils and Comparison with Standard Methods
4. Regulating the use of degraded oil/fat in deep‐fat/oil food frying
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