Effects of amino acids on the formation and distribution of glycerol core aldehydes during deep frying.

Huang, Jianhua; Wang, Lijun; Guo, Yanjun; Chen, Chuying; Song, Zhihua; Wang, Xingguo

Huang, Jianhua; Wang, Lijun; Guo, Yanjun; Chen, Chuying; Song, Zhihua; Wang, Xingguo.

Afiliação

Huang J; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Wang L; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Guo Y; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Chen C; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Song Z; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: zhihua_song@126.com.
Wang X; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Food Res Int ; 163: 112257, 2023 01.

Article em En | MEDLINE | ID: mdl-36596168

Assuntos

Glicerol; Óleos de Plantas; Óleos de Plantas/química; Aminoácidos; Aldeídos/análise; Histidina; Culinária/métodos; Metionina; Glicina

Palavras-chave

Amino acids; Antioxidant; French fries; Frying; Glycerol core aldehydes; High oleic sunflower oil; Inhibition effect; Lipid oxidation

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Óleos de Plantas / Glicerol Idioma: En Revista: Food Res Int Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Canadá

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