Trans-Hydroxy, Trans-Epoxy, and Erythro-dihydroxy Fatty Acids Increase during Deep-Frying-Reference-Cited by-同舟云学术

Trans-Hydroxy, Trans-Epoxy, and Erythro-dihydroxy Fatty Acids Increase during Deep-Frying

Published:2023-05-04 Issue:19 Volume:71 Page:7508-7513
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Koch Elisabeth¹,Löwen Ariane¹,Nikolay Sharline²,Willenberg Ina²,Schebb Nils Helge¹^ORCID

Affiliation:

1. Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119 Wuppertal, Germany

2. Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI)─Federal Research Institute of Nutrition and Food, Schützenberg 12, 32756 Detmold, Germany

Funder

Deutsche Forschungsgemeinschaft

Evangelisches Studienwerk Villigst

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c00964

Reference17 articles.

1. Fatty acid alterations in oils and fats during heating and frying*

2. Chemistry of Deep-Fat Frying Oils

3. Measurements of frying fat deterioration: A brief review

4. 115. ALS-Sitzung

5. Chemical changes in lipids produced by thermal processing

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