Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol

High-voltage electrostatic field (HVEF) as an emerging green technology is just at the beginning of its use in meat products and by-products processing. In this study, we employed duck oil to produce duck-oil-based diacylglycerol (DAG), termed DDAG. Three different DDAG volume concentrations (0, 20%...

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Detalles Bibliográficos
Autores principales: Sun, Hailei, Li, Fangfang, Li, Yan, Guo, Liping, Wang, Baowei, Huang, Ming, Huang, He, Liu, Jiqing, Zhang, Congxiang, Feng, Zhansheng, Sun, Jingxin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105880/
https://www.ncbi.nlm.nih.gov/pubmed/35564044
http://dx.doi.org/10.3390/foods11091322

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105880/
https://www.ncbi.nlm.nih.gov/pubmed/35564044
http://dx.doi.org/10.3390/foods11091322

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