Effects of temperature and ferric ion on the formation of glycerol core aldehydes during simulated frying.
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DOI: 10.1016/j.foodchem.2022.132596
Abstract: Glycerol core aldehydes (GCAs) are toxins widely formed in oils at high temperature. This study investigated the effects of frying time, temperature, and Fe3+ content on the GCAs formation in high-oleic sunflower oil. The results… read more here.
Keywords: gcas; gcas oxo; glycerol core; temperature ... See more keywords