The effect of intermittent and continuous heating of soybean oil at frying temperature on the formation of 4-hydroxy-2-trans-nonenal and other α-, β-unsaturated hydroxyaldehydes

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 2, 2006, Pages 121-127

  Seppanen, ^a   Saari Csallany, A ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

; unsaturated hydroxyaldehydes; 4 hydroxy 2 frans decenal; 4 hydroxy 2 trans hexenal; 4 hydroxy 2 trans nonenal; 4 hydroxy 2trans octenal; HHE; HNE; Secondary oxidation products; Soybean oil; Thermal oxidation

Indexed keywords

4-HYDROXY-2-FRANS-DECENAL; 4-HYDROXY-2-TRANS-HEXENAL; 4-HYDROXY-2-TRANS-NONENAL; 4-HYDROXY-2TRANS-OCTENAL; HHE; HNE; LINOLEIC ACID; SECONDARY OXIDATION PRODUCTS; SOYBEAN OIL; THERMAL OXIDATION;

ABSORPTION; LIPIDS; ORGANIC COMPOUNDS; OXIDATION;

VEGETABLE OILS;

GLYCINE MAX;

EID: 33645308243     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-1184-0     Document Type: Article

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