Commercialized Sesame Oil Analysis: Quality Characterization and Oxidative Stability of Blended Sesame Oil-Reference-Cited by-同舟云学术

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Commercialized Sesame Oil Analysis: Quality Characterization and Oxidative Stability of Blended Sesame Oil

Published:2021-07-28 Issue:7 Volume:1 Page:1222-1227
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Chau Chi-Fai¹,Ciou Jhih-Ying²^ORCID,Wu Chung-Li³

Affiliation:

1. Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung, Taiwan 402, China

2. Department of Food Science, Tunghai University, 1727 Section 4 Taiwan Boulevard, Xitun District, Taichung, Taiwan 407224, China

3. Charng Ching Edible Oil CO. LTD., 42 Dougong Second Road, Douliou City, Yunlin County, Taiwan 640, China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00008

Reference28 articles.

1. Sesamol: a powerful functional food ingredient from sesame oil for cardioprotection

2. Rapid detection of the authenticity and adulteration of sesame oil using excitation-emission matrix fluorescence and chemometric methods

3. Application of triacylglycerol and fatty acid analyses to discriminate blended sesame oil with soybean oil

4. Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat

5. Vegetable oil blending: A review of physicochemical, nutritional and health effects

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