Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying

Lipid oxidation significantly shortens the life of frying oils, and this challenge can be addressed by using antioxidants. This work aimed to investigate the effect of Diaphragma juglandis extract (DJE) on the oxidative stability of soybean oil during deep frying. Tert-butylhydroquinone (TBHQ) and t...

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Detalles Bibliográficos
Autores principales: Chen, Jia, Zhang, Lingyan, Li, Qi, Gao, Yuan, Yu, Xiuzhu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9194583/
https://www.ncbi.nlm.nih.gov/pubmed/35712534
http://dx.doi.org/10.1016/j.fochx.2022.100359

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9194583/
https://www.ncbi.nlm.nih.gov/pubmed/35712534
http://dx.doi.org/10.1016/j.fochx.2022.100359

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