Steaming, boiling after pre‐frying, and stir‐frying influence the fatty acid profiles and oxidative stability of soybean oil blended with docosahexaenoic acid algal oil-Reference-Cited by-同舟云学术

Steaming, boiling after pre‐frying, and stir‐frying influence the fatty acid profiles and oxidative stability of soybean oil blended with docosahexaenoic acid algal oil

Published:2021-06-14 Issue:7 Volume:98 Page:747-756
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Huang Jianhua¹^ORCID,Zhao Zhengmei¹,Shao Linya¹,Chang Chang¹,Sun Xuemei¹,Wang Xiaosan¹^ORCID,Jin Qingzhe¹,Wang Xingguo¹

Affiliation:

1. International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China

Funder

Science and Technology Support Program of Jiangsu Province

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12511

Reference48 articles.

1. Effect of frying and storage on oxidative stability of oil blends and quality attributes of biscuits prepared with the blends;Ahmed SO;Ann Food Sci Technol,2017

2. Degradation and Nutritional Quality Changes of Oil During Frying

3. Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating;Ali MA;Acta Sci Pol Technol Aliment,2019

4. Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil

5. AOCS (American Oil Chemists Society).Free fatty acids. AOCS Official Method Ca 5a‐40.2009a.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Investigation of hotpot oil based on beef tallow and flavored rapeseed oil in commercial hotpot seasoning;European Journal of Lipid Science and Technology;2023-06-27

2. Effects of quercetin on emissions of aldehydes from heated docosahexaenoic acid (DHA)-fortified soybean oil;Journal of Hazardous Materials;2023-01