Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil

Author:

Moumtaz Sarah,Percival Benita C.,Parmar Devki,Grootveld Kerry L.,Jansson Pim,Grootveld Martin

Funder

Solazyme Inc. RH.0082

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Reference68 articles.

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2. Choe, E. & Min, D. B. Mechanisms and factors for edible oil oxidation. Comprehen. Rev. Food Sci. Food Safety. 5(4), 169–186 (2006).

3. Grootveld, M., Ruiz-Rodado, V. & Silwood, C. J. L. Detection, monitoring and deleterious health effects of lipid oxidation products generated in culinary oils during thermal stressing episodes. Inform, Am Oil Chem Soc. 25(10), 614–624 (2014).

4. Frankel, E. N. Volatile lipid oxidation-products. Prog. Lipid Res. 22, 1–33 (1983).

5. Dobarganes, M. C. & Perez-Camino, M. C. Fatty acid composition: a useful tool for the determination of alteration level in heated fats. Rev. Franc. Corps Gras. 35, 67–70 (1988).

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