Factors Affecting Antioxidant Activity of Amino Acids in Soybean Oil at Frying Temperatures-Reference-Cited by-同舟云学术

Factors Affecting Antioxidant Activity of Amino Acids in Soybean Oil at Frying Temperatures

Published:2019-06-04 Issue:7 Volume:121 Page:1900091
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Hwang Hong‐Sik¹,Winkler‐Moser Jill K.¹,Doll Kenneth M.²,Gadgil Mayuresh³,Liu Sean X.¹

Affiliation:

1. United States Department of AgricultureAgricultural Research ServiceNational Center for Agricultural Utilization ResearchFunctional Foods Research1815 N. University StreetPeoriaIL61604USA

2. United States Department of AgricultureAgricultural Research ServiceNational Center for Agricultural Utilization ResearchBio‐Oils Research1815 N. University StreetPeoriaIL61604USA

3. Department of Chemistry and BiochemistryBradley University1501 W. Bradley AvePeoriaIL61625USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201900091

Reference42 articles.

1. Effects of stereospecific positioning of fatty acids in triacylglycerol structures in native and randomized fats: a review of their nutritional implications

2. Oxidative and thermal stabilities of genetically modified high oleic sunflower oil

3. Frying quality and oxidative stability of high-oleic corn oils

4. The effect of some amino acids on the oxidation of linoleic acid and its methyl ester

5. Natürliche Antioxidantien VI Aminosäure‐Gemische als effiziente Synergisten

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