Effect of Oil Oxidation on Acrylamide Formation in Oil-Rich Model Systems Without the Participation of Reducing Sugars.

Nan, Xiping; Wu, Qiong; Nan, Shuli; Zeng, Xianpeng; Dai, Yonggang; Kang, Lining

Nan, Xiping; Wu, Qiong; Nan, Shuli; Zeng, Xianpeng; Dai, Yonggang; Kang, Lining.

Afiliación

Nan X; Jilin Academy of Agricultural Sciences, 130033 Changchun, People's Republic of China.
Wu Q; Department of Food Science and Engineering, Changchun University, 130022 Changchun, People's Republic of China.
Nan S; Changchun Medical College, 130031 Changchun, People's Republic of China.
Zeng X; Jilin Academy of Agricultural Sciences, 130033 Changchun, People's Republic of China.
Dai Y; Jilin Academy of Agricultural Sciences, 130033 Changchun, People's Republic of China.
Kang L; Jilin Academy of Agricultural Sciences, 130033 Changchun, People's Republic of China.

J Food Prot ; 83(2): 342-349, 2020 Feb 01.

Article en En | MEDLINE | ID: mdl-31967483

Palabras clave

p-Anisidine value; Acrylamide; Carbonyl group value; Oil oxidation; Peroxide value

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Prot Año: 2020 Tipo del documento: Article Pais de publicación: Estados Unidos

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