Thermally induced isomerization of linoleic acid and α‐linolenic acid in Rosa roxburghii Tratt seed oil-Reference-Cited by-同舟云学术

Thermally induced isomerization of linoleic acid and α‐linolenic acid in Rosa roxburghii Tratt seed oil

Published:2021-05-04 Issue:6 Volume:9 Page:2843-2852
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Li Yongfu¹,Yu Yuanshan²,Luo Qiqi¹,He Yangbo¹,Tian Zhuxi¹,Zhao Yueliang³^ORCID

Affiliation:

1. Integrated Rural Development Center Guizhou Academy of Agricultural Science Guiyang China

2. Institute of Sericulture and Agricultural Products Processing Guangdong Academy of Agricultural Sciences Guagnzhou China

3. College of Food Science and Technology Shanghai Ocean University Shanghai China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2222

Reference34 articles.

1. Trans Fatty Acids and Coronary Heart Disease

2. Thermally induced cis‐trans isomerisationin trilinolein studied by infrared spectroscopy and gas chromatography;Christy A. A.;Advances in Natural and Applied Sciences,2016

3. Thermal degradation and isomerisation kinetics of triolein studied by infrared spectrometry and GC–MS combined with chemometrics

4. Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils

5. Utilization of Rosa roxburghii resoruces and its developing strategy in Guizhou Province;Fan W.;Southwest China Journal of Agricultural Sciences,1997

Cited by 10 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. The current state of knowledge about thermal processing of edible seeds; a special emphasis on their bioactive constituents and antioxidant activity;Food Chemistry;2024-11

2. Investigation into the effects of the refining steps before deodorization on the formation of trans fatty acids in linseed oils;Journal of Food Composition and Analysis;2024-10

3. Characterization of the evolution of free radicals and TALAs in linseed oil during heat treatment;Heliyon;2024-03

4. Investigation into the Effects of the Refining Steps Before Deodorization on the Formation of Trans Fatty Acids in Linseed Oils;2024

5. Preparation, characterization, and release properties of Rosa roxburghii Tratt seed oil and β‐carotene‐coloaded proliposomes;Journal of Food Science;2023-12-31