Ziziphi s pinosae Semen Oil Enhance the Oxidative Stability of Soybean Oil under Frying Conditions
Author:
Affiliation:
1. College of Food Science Northeast Agricultural University Harbin 150030 China
2. Institute of Food Science HAN DOK SU Pyongyang University of Light Industry Pyongyang 95003 Democratic People's Republic of Korea
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202100060
Reference48 articles.
1. The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people
2. The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating
3. Mechanisms and Factors for Edible Oil Oxidation
4. Structure characterization and antioxidant activity of polysaccharides from Chinese quince seed meal
5. Oxidative stability of olive oil during the thermal process: Effect of Pistacia khinjuk fruit oil
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3. Natural antioxidants from agro-wastes enhanced the oxidative stability of soybean oil during deep-frying;LWT;2023-01
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