Antioxidative Effects of Polydimethylsiloxane in Frying Oil

Author:

YAWATA Miho1,TOTANI Nagao2

Affiliation:

1. Department of Food and Nutrition, Hakodate Junior College

2. Faculty of Nutrition, Kobe-Gakuin University

Publisher

Japan Oil Chemists' Society

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference31 articles.

1. 4) Totani, N.; Tateishi, S.; Mori, T.; Hammond, E. G. Oxidation of frying oils during intermittent usage. J. Oleo Sci. 61, 601-607 (2012).

2. 6) Endo, Y.; Hayashi, C.; Yamanaka, T.; Takayose, K.; Yamaoka, M.; Tsuno, T.; Nakajima, S. Linolenic acid as the main source of acrolein formed during heating of vegetable oils. J. Am oil Chem. Soc. 90, 959-964 (2013).

3. 7) MacMahon, S.; Begley, T. H.; Diachenko, G. W. Occurrence of 3-MCPD and glycidyl esters in edible oils in the United States. Food Addit. Contam. Part A 30, 2081-2092 (2013).

4. 8) Klaunig, J. E. Acrylamide carcinogenicity. J. Agric. Food Chem. 56, 5984-5988 (2008).

5. 10) Ohta, S.; Shimizu, Y.; Kinugasa, M.; Tosaki, K.; Tottori, Y. On functions of silicone oil in frying oil. X. Restudying on the previous presumptions. J. Jpn. Oil Chem. Soc. 39, 23-28 (1990).

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