Comparative Study of the Oxidation Stability of High Oleic Oils and Palm Oil during Thermal Treatment-Reference-Cited by-同舟云学术

Comparative Study of the Oxidation Stability of High Oleic Oils and Palm Oil during Thermal Treatment

Published:2020 Issue:6 Volume:69 Page:573-584
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Xu Ziyang¹,Ye Zhan¹,Li Youdong¹,Li Jinwei¹²,Liu Yuanfa¹²

Affiliation:

1. School of Food Science and Technology, Jiangnan University

2. State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/69/6/69_ess19307/_pdf

Reference39 articles.

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3. 3) Rafael, A.; Fernández, D.L.P.; José, C.; Francisco, F.; Carmen, M.; Purificación, G.; José, L.M.; Francisco, P.J. Response degree of cholesterol LDL to feeding in males with hypercholesterolemia according to baseline value. Med. Clin. 118, 737-740 (2002).

4. 4) O’Byrne, D.J.; Knauft, D.A.; Shireman, R.B. Low fat-monounsaturated rich diets containing high-oleic peanuts improve serum lipoprotein profiles. Lipids 32, 687-695 (1997).

5. 5) Maedler, K.; José, O.; Bucher, P.; Spinas, G.A.; Donath, M.Y. Monounsaturated fatty acids prevent the deleterious effects of palmitate and high glucose on human pancreatic β-cell turnover and function. Diabetes 52, 726-733 (2003).

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