Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Heat-induced trans isomerisation"'
Autor:
Shaziya Manzoor, F.A. Masoodi, Sadaf Parvez, Rubiya Rashid, Aunjum Reyaz Shah, Mumtahinul Kousar
Publikováno v:
Food Chemistry Advances, Vol 6, Iss , Pp 100858- (2025)
Trans isomers are formed in oils when they are exposed to high temperatures like refining and deep frying. The current study was aimed to evaluate the effect of antioxidants extracted from agricultural by-products on the suppression of heat induced t
Externí odkaz:
https://doaj.org/article/285aa5ea114b474189f4f7ec551ff2d4
Akademický článek
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Autor:
Tsuzuki, Wakako1 wakako@affrc.go.jp
Publikováno v:
Food Chemistry. Nov2011, Vol. 129 Issue 1, p104-109. 6p.
Autor:
Wakako Tsuzuki
Publikováno v:
Food Chemistry. 129:104-109
To elucidate the relation between heat-induced cis / trans isomerisation and thermal oxidative degradation of double bonds in unsaturated lipids, we investigated the effects of several edible antioxidants on these two molecular structural changes of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32eaeb7e1c13a7553db76d381f5b25b2
https://doi.org/10.1016/j.foodchem.2011.04.036
https://doi.org/10.1016/j.foodchem.2011.04.036