The Antioxidation Mechanism of Polydimethylsiloxane in Oil
Author:
Affiliation:
1. Faculty of Nutrition, Kobe-Gakuin University
2. R&D Division, J-Oil Mills, Inc.
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/64/8/64_ess15064/_pdf
Reference17 articles.
1. 1) Martin, J.B. Stabilization of fats and oils. U. S. Pat. 2, 634, 213 (1953).
2. 2) Freeman, I.P.; Padley, F.B.; Sheppard, W.L. Use of silicones in frying oils 1. J. Am. Oil Chem. Soc. 50, 101-103 (1973).
3. 3) Messina, V.; Biolatto, A.; Descalzo, A.; Sancho, A.; Baby, R.; Walsoe de Reca, N. Effect of pan-frying in extra-virgin olive oil on odour profile, volatile compounds and vitamins. Int. J. Food Sci. Tech. 44, 552-559 (2009).
4. 4) Przybylski, R.; Gruczynska, E.; Aladedunye, F. Performance of regular and modified canola and soybean oils in rotational frying. J. Am. Oil Chem. Soc. 90, 1271-1280 (2013).
5. 5) Gerde, J.A.; Hammond, E.G.; White, P.J. An influence of polydimethylsiloxane on the degradation of soybean oil at frying temperature. J. Am. Oil Chem. Soc. 88, 1573-1579 (2011).
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