Effect of Linoleic and Linolenic Acid Contents on the Oxidation Stability of Interesterified Fats under Rancimat Test Conditions
Author:
Affiliation:
1. Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
2. Products Development Dept., Megmilk Snow Brand Co., Ltd.
Publisher
Japan Oil Chemists' Society
Link
https://www.jstage.jst.go.jp/article/jos/73/9/73_ess24017/_pdf
Reference23 articles.
1. 1) Schwingshackl, L.; Heseker, H.; Kiesswetter, E.; Koletzko, B. Reprint of: Dietary fat and fatty foods in the prevention of non-communicable diseases: A review of the evidence. Trends Food Sci. Technol. 130, 20-31 (2022). doi:10.1016/j.tifs.2022.10.011
2. 2) Ledoux, M.; Juanéda, P.; Sébédio, J.L. Trans fatty acids: Definition and occurrence in foods. Eur. J. Lipid Sci. Technol. 109, 891-900 (2007). doi:10.1002/ejlt.200600276
3. 3) Ruan, X.; Zhu, X.M.; Xiong, H.; Wang, S qi.; Bai, C qing. et al. Characterisation of zero-trans margarine fats produced from camellia seed oil, palm stearin and coconut oil using enzymatic interesterification strategy. Int. J. Food Sci. Technol. 49, 91-97 (2014). doi:10. 1111/ijfs.12279
4. 4) Farmani, J.; Safari, M.; Hamedi, M. Trans-free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends. Eur. J. Lipid Sci. Technol. 111, 1212-1220 (2009). doi:10.1002/ejlt.200900092
5. 5) Wijesundera, C.; Ceccato, C.; Watkins, P.; Fagan, P.; Fraser, B. et al. Docosahexaenoic acid is more stable to oxidation when located at the sn-2 position of triacylglycerol compared to sn-1 (3). J. Am. Oil Chem. Soc. 85, 543-548 (2008). doi:10.1007/s11746-008-1224-z
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