Evaluation of oxygen partial pressure, temperature and stripping of antioxidants for accelerated shelf-life testing of oil blends using <sup>1</sup>H NMR.

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第一作者： Loes J G,Hoppenreijs

第一单位： Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, Netherlands.

作者： Loes J G,Hoppenreijs ^[1] ; Claire C,Berton-Carabin ^[2] ; Arend,Dubbelboer ^[3] ; Marie,Hennebelle ^[4]

作者单位： Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, Netherlands. ^[1] Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, Netherlands; INRAE, UR BIA, F-44316 Nantes, France. ^[2] Nutricia Research, Uppsalalaan 12, 3584 CT Utrecht, Netherlands. ^[3] Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, Netherlands. Electronic address: marie.hennebelle@wur.nl. ^[4]

关键词 Accelerated shelf-life testing Bulk oil Hydroperoxide conformation Incubation conditions Long-chain polyunsaturated fatty acids Oxidative stability

主题词抗氧化剂(Antioxidants);氧(Oxygen);分压(Partial Pressure);植物油类(Plant Oils);温度(Temperature)

DOI 10.1016/j.foodres.2021.110555

PMID 34399532

发布时间 2021-09-06

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