Novel Approach To Evaluate the Oxidation State of Vegetable Oils Using Characteristic Oxidation Indicators-Reference-Cited by-同舟云学术

Novel Approach To Evaluate the Oxidation State of Vegetable Oils Using Characteristic Oxidation Indicators

Published:2014-12-18 Issue:52 Volume:62 Page:12545-12552
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cao Jun¹,Deng Long¹,Zhu Xue-Mei¹,Fan Yawei¹,Hu Jiang-Ning¹,Li Jing¹,Deng Ze-Yuan¹

Affiliation:

1. State Key Laboratory of Food Science and Technology and Institute for Advanced Study, Nanchang University, Nanchang 330047, Jiangxi Province, China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5047656

Reference41 articles.

1. Mechanisms and Factors for Edible Oil Oxidation

2. Monitoring the oxidation of almond oils by HS-SPME–GC–MS and ATR-FTIR: Application of volatile compounds determination to cultivar authenticity

3. A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools

4. Comparison of analytical and sensory lipid oxidation parameters in conventional and high‐oleic rapeseed oil

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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