Thermo-induced lipid oxidation of a culinary oil: The effect of materials used in common food processing on the evolution of oxidised species

Food Chemistry

Volumn 133, Issue 3, 2012, Pages 754-759

  Silvagni, Adriano ^a   Franco, Lorenzo ^a   Bagno, Alessandro ^a   Rastrelli, Federico ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Aldehydes; EPR spectroscopy; Lipid peroxidation; Metals; NMR spectroscopy; Thermal stress

Indexed keywords

COPPER FOILS; DFT CALCULATION; EPR SPECTROSCOPY; H NMR SPECTROSCOPY; HYDROPEROXIDES; LIPID OXIDATION; LIPID PEROXIDATION; OXO COMPLEXES;

ALDEHYDES; DENSITY FUNCTIONAL THEORY; METALS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; ORGANIC COMPOUNDS; PARAMAGNETIC RESONANCE; THERMAL STRESS; VEGETABLE OILS;

FOOD PROCESSING;

ALDEHYDE; ALUMINUM; ANTIOXIDANT; ARACHIS OIL; COPPER; GLASS; HYDROPEROXIDE; POLITEF; STEEL; VEGETABLE OIL;

ARTICLE; DECOMPOSITION; DENSITY FUNCTIONAL THEORY; ELECTRON SPIN RESONANCE; FOOD PROCESSING; LIPID PEROXIDATION; PROTON NUCLEAR MAGNETIC RESONANCE; TEMPERATURE STRESS; THERMAL STIMULATION;

EID: 84858341497     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.088     Document Type: Article

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