Low-Field Benchtop NMR Spectroscopy for Quantification of Aldehydic Lipid Oxidation Products in Culinary Oils during Shallow Frying Episodes

Introduction: Toxic aldehydic lipid oxidation products (LOPs) arise from the thermo-oxidative deterioration of unsaturated fatty acids present in heated culinary oils when exposed to high-temperature frying episodes, and currently these effects represent a major public health concern. Objectives: In...

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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Miles Gibson, Benita Claire Percival, Mark Edgar, Martin Grootveld
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2023-03-01
Цуврал:	Foods
Нөхцлүүд:	benchtop NMR spectrometer frying practices cooking oils PUFAs MUFAs lipid hydroperoxides
Онлайн хандалт:	https://www.mdpi.com/2304-8158/12/6/1254
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!