Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics-Reference-Cited by-同舟云学术

Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics

Published:2016-07-01 Issue:27 Volume:64 Page:5583-5589
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zamora Rosario¹,Aguilar Isabel¹,Granvogl Michael²,Hidalgo Francisco J.¹

Affiliation:

1. Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Carretera de Utrera km 1, Campus Universitario − Edificio 46, 41013-Seville, Spain

2. Lehrstuhl für Lebensmittelchemie, Techniche Universität München, Lise-Meitner-Straβe 34, D-85354 Freising, Germany

Funder

Ministerio de Economía y Competitividad

European Regional Development Fund

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b02165

Reference26 articles.

1. Light-Induced Lipid Oxidation in Sheep Milk: Effects of Dietary Grape Seed and Linseed, Alone or in Combination, on Milk Oxidative Stability

2. Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants

3. Influence of Storage on Volatile Profiles in Roasted Almonds (Prunus dulcis)

4. A Review of Thermo-Oxidative Degradation of Food Lipids Studied by1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

5. Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α,β unsaturated aldehydes

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