Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil-Reference-Cited by-同舟云学术

Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil

Published:2019 Issue:11 Volume:10 Page:7052-7062
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ma Lukai¹²³⁴^ORCID,Liu Guoqin⁵⁶⁷⁸⁴^ORCID,Cheng Weiwei⁹¹⁰⁸⁴^ORCID,Liu Xinqi¹¹¹²¹³¹⁴⁴,Liu Huifan¹²³⁴,Wang Qin¹²³⁴

Affiliation:

1. College of Light Industry and Food

2. Zhongkai University of Agriculture and Engineering

3. Guangzhou

4. China

5. Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety

6. School of Food Science and Engineering

7. South China University of Technology

8. Guangzhou 510640

9. College of Food Science

10. South China Agricultural University

11. Beijing Advanced Innovation Center for Food Nutrition and Human Health

12. School of Food and Chemical Engineering

13. Beijing Technology and Business University

14. Beijing 100048

Abstract

The distribution of HHE/HNE was mediated in different food matrices, namely, starch-based and protein-based foods, during deep-frying of vegetable oils.

Funder

National Basic Research Program of China

National Natural Science Foundation of China

Guangdong Province Introduction of Innovative R&D Team

Ministry of Education of the People's Republic of China

Fundamental Research Funds for the Central Universities

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01878F

Reference40 articles.

1. Lipid peroxidation in cell death

2. Assessment of lipid peroxidation by measuring malondialdehyde (MDA) and relatives in biological samples: Analytical and biological challenges

3. Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells

4. Trans-4-hydroxy-2-hexenal, a product of n-3 fatty acid peroxidation: Make some room HNE…

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