An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS

To establish a practical model for evaluating the oxidation of frying oil using aldehydes, the aldehydes of 10 commercial oils during frying at 180 °C were identified using headspace-gas chromatography/mass spectrometry, and the changes of common aldehydes and their correlation with carbonyl values...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Xiaofang, Wang, Shuo, Tamogami, Shigeru, Chen, Jieyu, Zhang, Han
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407462/
https://www.ncbi.nlm.nih.gov/pubmed/36010412
http://dx.doi.org/10.3390/foods11162413

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407462/
https://www.ncbi.nlm.nih.gov/pubmed/36010412
http://dx.doi.org/10.3390/foods11162413

Ejemplares similares