Effect of Added Caffeic Acid and Tyrosol on the Fatty Acid and Volatile Profiles of Camellia Oil following Heating-Reference-Cited by-同舟云学术

Effect of Added Caffeic Acid and Tyrosol on the Fatty Acid and Volatile Profiles of Camellia Oil following Heating

Published:2006-11-18 Issue:25 Volume:54 Page:9551-9558
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Haiyan Zhong¹,Bedgood Danny R.¹,Bishop Andrea G.¹,Prenzler Paul D.¹,Robards Kevin¹

Affiliation:

1. Faculty of Life Science and Technology, Central South Forestry University, Changsha 410004, Hunan, People's Republic of China, and School of Science and Technology, Charles Sturt University, Locked Bag 588, Wagga Wagga 2678, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf061974z

Reference41 articles.

1. Equilibrium Reactions in Supercritical Difluoromethane

2. Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying

3. Formation and Evolution of Monoepoxy Fatty Acids in Thermoxidized Olive and Sunflower Oils and Quantitation in Used Frying Oils from Restaurants and Fried-Food Outlets

4. Oxidation kinetics in olive oil triacylglycerols under accelerated shelf‐life testing (25–75 °C)

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