Effect of frying and storage on oxidative quality of conjugated linoleic‐acid‐rich soybean oil produced by photoisomerization using plantain as a model system
Author:
Affiliation:
1. Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec. Departamento de Ingeniería Química y Bioquímica Tuxtepec Oaxaca México
2. Departamento de Investigaciones Científicas y TecnológicasUniversidad de Sonora Hermosillo Mexico
Funder
Tecnológico Nacional de México
Consejo Nacional de Ciencia y Tecnología
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9614
Reference38 articles.
1. Mechanisms of body fat modulation by conjugated linoleic acid (CLA)
2. Photochemical production of conjugated linoleic acid from soybean oil
3. Metabolic and growth inhibitory effects of conjugated fatty acids in the cell line HT-29 with special regard to the conversion of t11,t13-CLA
4. Human colon cell culture models of different transformation stages to assess conjugated linoleic acid and conjugated linolenic acid metabolism: Challenges and chances
5. Immunomodulatory activity of a gut microbial metabolite of dietary linoleic acid, 10-hydroxy-cis-12-octadecenoic acid, associated with improved antioxidant/detoxifying defences
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3. Effects of sucrose and sodium chloride pretreatments on cassava and plantain chips fried in CLA-enriched soybean oil: an analysis of acrylamide content, microstructure, and other physical properties;International Journal of Food Engineering;2022-08-29
4. Evaluation of ascorbic acid impregnation by ultrasound‐assisted osmotic dehydration in plantain;Journal of Food Processing and Preservation;2022-07-04
5. Valorization of waste chicken skin for conjugated linoleic acid (CLA) production: optimization using response surface methodology;Environmental Science and Pollution Research;2022-04-06
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