Enhancing the Oxidative Stability of Linoleic Acid by Esterification with Hydroxytyrosol-Reference-Cited by-同舟云学术

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Enhancing the Oxidative Stability of Linoleic Acid by Esterification with Hydroxytyrosol

Published:2022-08-17 Issue:9 Volume:2 Page:1453-1458
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Xu Yan¹,Zhang Jing¹,Tu Yaqi¹,Ren Fazheng¹,Zhang Hao¹²³^ORCID

Affiliation:

1. Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

2. Department of Nutrition and Health, China Agricultural University, Beijing 100083, China

3. Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu 225700, China

Funder

Earmarked Fund for China Agriculture Research System

Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00161

Reference33 articles.

1. Essential Fatty Acid Deficiency in 2015

2. Linoleic acid reduces vascular reactivity and improves the vascular dysfunction of the small mesentery in hypertension

3. Mechanisms and Factors for Edible Oil Oxidation

4. Effect of Antioxidants on Soy Oil Conjugated Linoleic Acid Production and Its Oxidative Stability

5. Oxidation-stable linoleic acid by inclusion in α-cyclodextrin

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