Comparison of Volatile Aldehydes Present in the Cooking Fumes of Extra Virgin Olive, Olive, and Canola Oils-Reference-Cited by-同舟云学术

Comparison of Volatile Aldehydes Present in the Cooking Fumes of Extra Virgin Olive, Olive, and Canola Oils

Published:2004-07-16 Issue:16 Volume:52 Page:5207-5214
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fullana Andres¹,Carbonell-Barrachina Angel A.¹,Sidhu Sukh¹

Affiliation:

1. Environmental Engineering, University of Dayton, 300 College Park, Dayton, Ohio 45469-0114, and División Tecnología de Alimentos, Universidad Miguel Hernández, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf035241f

Reference31 articles.

1. Effects of thermal stressing on saturated vegetable oils and isolated triacylglycerols - product analysis by MALDI-TOF mass spectrometry, NMR and IR spectroscopy

2. Formation of Strecker Aldehydes and Pyrazines in a Fried Potato Model System

3. Identification of Carcinogens in Cooking Oil Fumes

4. Moreira, R. G.; Castell-Perez, M. E.; Barrufet, M. A.Deep-fat Frying: Fundamentals and Applications; Aspen Publishers: Gaithersburg, MD, 1999; 350 pp.

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