Influence of Time, Surface-to-Volume Ratio, and Heating Process (Continuous or Intermittent) on the Emission Rates of Selected Carbonyl Compounds during Thermal Oxidation of Palm and Soybean Oils-Reference-Cited by-同舟云学术

Influence of Time, Surface-to-Volume Ratio, and Heating Process (Continuous or Intermittent) on the Emission Rates of Selected Carbonyl Compounds during Thermal Oxidation of Palm and Soybean Oils

Published:2008-04-19 Issue:9 Volume:56 Page:3129-3135
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

da Silva Thalita Oliveira¹,Pereira Pedro Afonso de Paula¹

Affiliation:

1. Instituto de Quimica, Universidade Federal da Bahia, Campus Universitário de Ondina, 40.170-290 Salvador, BA, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0734525

Reference23 articles.

1. The effect of intermittent and continuous heating of soybean oil at frying temperature on the formation of 4-hydroxy-2-trans-nonenal and other α-, β-unsaturated hydroxyaldehydes

2. The effect of oxygen concentration on oxidative deterioration in heated high-oleic safflower oil

3. Formation of 4-hydroxynonenal, a toxic aldehyde, in soybean oil at frying temperature

4. Retardation of volatile aldehyde formation in the exhaust of frying oil by heating under low oxygen atmospheres

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