Low-Field Benchtop NMR Spectroscopy for Quantification of Aldehydic Lipid Oxidation Products in Culinary Oils during Shallow Frying Episodes

Introduction: Toxic aldehydic lipid oxidation products (LOPs) arise from the thermo-oxidative deterioration of unsaturated fatty acids present in heated culinary oils when exposed to high-temperature frying episodes, and currently these effects represent a major public health concern. Objectives: In...

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Detalles Bibliográficos
Autores principales: Gibson, Miles, Percival, Benita Claire, Edgar, Mark, Grootveld, Martin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048026/
https://www.ncbi.nlm.nih.gov/pubmed/36981180
http://dx.doi.org/10.3390/foods12061254

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048026/
https://www.ncbi.nlm.nih.gov/pubmed/36981180
http://dx.doi.org/10.3390/foods12061254

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