Mechanism Controlling High‐Temperature Degradation of Sunflower Oil Triacylglycerols in the Absence of Oxygen-Reference-Cited by-同舟云学术

Mechanism Controlling High‐Temperature Degradation of Sunflower Oil Triacylglycerols in the Absence of Oxygen

Published:2020-11-23 Issue:3 Volume:123 Page:2000228
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Kyselka Jan¹,Cihelková Klára¹,Lopes‐Lutz Daise²,Chudoba Josef³,Váchalová Tereza¹,Alishevich Katsiaryna¹,Hrádková Iveta¹,Berčíková Markéta¹,Mikolášková Monika¹,Filip Vladimír¹

Affiliation:

1. Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic

2. Department of Agricultural, Food and Nutritional Science University of Alberta 4‐10 Agriculture/Forestry Centre Edmonton AB T6G 2P5 Canada

3. Central Laboratories, Mass Spectrometry University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202000228

Reference31 articles.

1. Thermal degradation of long‐chain polyunsaturated fatty acids during deodorization of fish oil

2. The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level

3. Optimising the baking and frying process using oil‐improving agents

4. Quantitative and qualitative analysis of high molecular compounds in vegetable oils formed under high temperatures in the absence of oxygen

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. A Novel Approach to Protect Brazil Nuts from Lipid Oxidation: Efficacy of Nanocellulose–Tocopherol Edible Coatings;Coatings;2024-09-12

2. Formation of Previously Undescribed Δ⁷-Phytosterol Oxidation Products and Tocopherylquinone Adducts in Pumpkin Seed Oil during Roasting, Screw-Pressing, and Simulated Culinary Processing at Elevated Temperatures;Journal of Agricultural and Food Chemistry;2022-09-12