{"title":"食用油氧化的分析与检测","authors":"Jinwei Li, Xuyuan Sun, Yuanfa Liu","doi":"10.1002/lite.201600042","DOIUrl":null,"url":null,"abstract":"<p>Oxidation of edible oils plays an important role in the flavor, nutrition and safety of foods. This article discusses some of the primary and secondary oxidation products of rancidity and methods used for their detection. New and more precise methods for monitoring the mechanism of oil oxidation are also presented.</p>","PeriodicalId":18083,"journal":{"name":"Lipid Technology","volume":"28 8-9","pages":"145-148"},"PeriodicalIF":0.0000,"publicationDate":"2016-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/lite.201600042","citationCount":"3","resultStr":"{\"title\":\"Analysis and Detection of Edible Oil Oxidation\",\"authors\":\"Jinwei Li, Xuyuan Sun, Yuanfa Liu\",\"doi\":\"10.1002/lite.201600042\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Oxidation of edible oils plays an important role in the flavor, nutrition and safety of foods. This article discusses some of the primary and secondary oxidation products of rancidity and methods used for their detection. New and more precise methods for monitoring the mechanism of oil oxidation are also presented.</p>\",\"PeriodicalId\":18083,\"journal\":{\"name\":\"Lipid Technology\",\"volume\":\"28 8-9\",\"pages\":\"145-148\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2016-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1002/lite.201600042\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Lipid Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/lite.201600042\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Lipid Technology","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/lite.201600042","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Oxidation of edible oils plays an important role in the flavor, nutrition and safety of foods. This article discusses some of the primary and secondary oxidation products of rancidity and methods used for their detection. New and more precise methods for monitoring the mechanism of oil oxidation are also presented.
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