High-resolution (1)H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °C

Lipid oxidations products (LOPs) are reactive mutagenic and carcinogenic species known to be generated in thermally stressed culinary oils. Mapping the evolution of LOPs in culinary oils exposed to standard frying practices – both continuous and discontinuous thermo-oxidation – at 180 °C is vital to...

Descripción completa

Detalles Bibliográficos
Autores principales: Ampem, Gilbert, Le Gresley, Adam, Grootveld, Martin, Naughton, Declan P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2023
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10208671/
https://www.ncbi.nlm.nih.gov/pubmed/37224552
http://dx.doi.org/10.38212/2224-6614.3439

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10208671/
https://www.ncbi.nlm.nih.gov/pubmed/37224552
http://dx.doi.org/10.38212/2224-6614.3439

Ejemplares similares