Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing

Thermal treatment of lipids rich in fatty acids contributes to the formation of lipid oxidation products (LOPs), which have potentially harmful effects on human health. This study included soybean oil (SO), palm oil (PO), olive oil (OO), and lard oil (LO) as the research objects, with an aim to inve...

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Detalles Bibliográficos
Autores principales: Zhuang, Yuan, Dong, Jun, He, Xiaomei, Wang, Junping, Li, Changmo, Dong, Lu, Zhang, Yan, Zhou, Xiaofei, Wang, Hongxun, Yi, Yang, Wang, Shuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9201814/
https://www.ncbi.nlm.nih.gov/pubmed/35719170
http://dx.doi.org/10.3389/fnut.2022.913297

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9201814/
https://www.ncbi.nlm.nih.gov/pubmed/35719170
http://dx.doi.org/10.3389/fnut.2022.913297

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