Effects of Stigmasterol on 3-Chloropropane-1,2-diol Fatty Acid Esters and Aldehydes Formation in Heated Soybean Oil.

Kong, Linghui; Fan, Xinyi; Guo, Limin; Jiang, Qingqing; Xiao, Jianbo; Fan, Daming; Wang, Mingfu; Zhao, Yueliang

Kong, Linghui; Fan, Xinyi; Guo, Limin; Jiang, Qingqing; Xiao, Jianbo; Fan, Daming; Wang, Mingfu; Zhao, Yueliang.

Afiliação

Kong L; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Fan X; Fujian ProvinceâIndonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal University, Fuqing 350300, China.
Guo L; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Jiang Q; Institute of Agro-Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China.
Xiao J; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Fan D; Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
Wang M; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Zhao Y; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.

J Agric Food Chem ; 71(32): 12280-12288, 2023 Aug 16.

Article em En | MEDLINE | ID: mdl-37551652

Assuntos

Temperatura Alta; Óleo de Soja; Estigmasterol; Ácidos Graxos; Óleos; Aldeídos; Ésteres

Palavras-chave

3-MCPDE; aldehyde; oxidation products; soybean oil; stigmasterol

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Óleo de Soja / Temperatura Alta Idioma: En Revista: J Agric Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

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