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      KCI등재 SCIE SCOPUS

      Distribution of aldehydes compared to other oxidation parameters in oil matrices during autoxidation

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      https://www.riss.kr/link?id=A107840264

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      다국어 초록 (Multilingual Abstract)

      Distribution of aldehydes between headspace(HS) and inner matrix (IM) of bulk oil or oil-in-water (O/W) emulsion was determined and contents of aldehydeswere compared with other oxidation parameters in soybeanoil or O/W emulsion during 50 C autoxidati...

      Distribution of aldehydes between headspace(HS) and inner matrix (IM) of bulk oil or oil-in-water (O/W) emulsion was determined and contents of aldehydeswere compared with other oxidation parameters in soybeanoil or O/W emulsion during 50 C autoxidation. Bulk oilmatrix had higher portion of IM aldehydes than O/Wemulsion. HS aldehydes in O/W emulsion reflected aldehydecontent better than in bulk oil. Moisture content insoybean oil increased distinctively before the generation ofoxidation products including hydroperoxides and volatiles.
      HS aldehydes and other oxidation parameters were simultaneouslyincreased in soybean oil. In case of O/W emulsion,HS aldehydes had a sudden increase point while lipidhydroperoxides and conjugated did not show such increaseduring autoxidation. HS aldehydes reflected oxidationstage better in O/W emulsion than in bulk oil based onpartition distribution and linear changes duringautoxidation.

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      참고문헌 (Reference)

      1 Laguerre M, "What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox" 55 : 183-201, 2015

      2 Budilarto ES, "Water content and micelle size change during oxidation of sunflower and canola oils" 117 : 1971-1977, 2015

      3 Giroux HJ, "Use of heated milk protein–sugar blends as antioxidant in dairy beverages enriched with linseed oil" 43 : 1373-1378, 2010

      4 Budilarto ES, "The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils" 117 : 1095-1137, 2015

      5 Yettella RR, "Oxidative stability of conjugated linoleic acid rich soy oil" 89 : 685-693, 2012

      6 Cao J, "Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature" 108858-, 2019

      7 Ochs SM, "Optimization and comparison of HPLC and RRLC conditions for the analysis of carbony-DNPH derivatives" 81 : 521-529, 2010

      8 AOCS, "Official Methods and Recommended Practices of the American Oil Chemists’ Society" AOCS press 2006

      9 Kim JS, "Lecithin near its critical micelle concentration increases oxidative stability of nonstripped corn oil but not stripped corn oil" 121 : 1800219-, 2018

      10 Mei L, "Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH, and NaCl" 61 : 307-312, 1998

      1 Laguerre M, "What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox" 55 : 183-201, 2015

      2 Budilarto ES, "Water content and micelle size change during oxidation of sunflower and canola oils" 117 : 1971-1977, 2015

      3 Giroux HJ, "Use of heated milk protein–sugar blends as antioxidant in dairy beverages enriched with linseed oil" 43 : 1373-1378, 2010

      4 Budilarto ES, "The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils" 117 : 1095-1137, 2015

      5 Yettella RR, "Oxidative stability of conjugated linoleic acid rich soy oil" 89 : 685-693, 2012

      6 Cao J, "Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature" 108858-, 2019

      7 Ochs SM, "Optimization and comparison of HPLC and RRLC conditions for the analysis of carbony-DNPH derivatives" 81 : 521-529, 2010

      8 AOCS, "Official Methods and Recommended Practices of the American Oil Chemists’ Society" AOCS press 2006

      9 Kim JS, "Lecithin near its critical micelle concentration increases oxidative stability of nonstripped corn oil but not stripped corn oil" 121 : 1800219-, 2018

      10 Mei L, "Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH, and NaCl" 61 : 307-312, 1998

      11 Jo SB, "Evaluation of the effects of aldehydes on association colloid properties and oxidative stability in bulk oils" 338 : 127778-, 2020

      12 Katragadda HR, "Emissions of volatile aldehydes from heated cooking oils" 120 : 59-65, 2010

      13 Soyer A, "Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat" 120 : 1025-1030, 2010

      14 Kim TS, "Effects of chlorophyll photosensitisation on the oxidative stability in oil-in-water emulsions" 133 : 1449-1455, 2012

      15 권용준, "Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine on moisture content and oxidative stability in soybean oil–water system at different interfaces" 한국식품과학회 29 (29): 479-486, 2020

      16 Vaidya B, "Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark" 115 : 348-355, 2013

      17 Sawant PD, "Drug release from hydroethanolic gels. Effect of drug’s lipophilicity (log P), polymer–drug interactions and solvent lipophilicity" 396 : 45-52, 2010

      18 Azarbad MH, "Determination of hexanal—an indicator of lipid oxidation by static headspace gas chromatography(SHSGC)in fat-rich food matrices" 8 : 1727-1733, 2015

      19 Naz S, "Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying" 38 : 127-134, 2005

      20 Uchiyama S, "Derivatization of carbonyl compounds with 2, 4 dinitrophenylhydrazine and their subsequent determination by high performance liquid chromatography" 879 : 1282-1289, 2011

      21 Kim SH, "Changes in the levels of headspace volatiles including acetaldehyde and formaldehydes in red and white wine following light irradiation" 86 : 834-841, 2021

      22 Yi B, "Antioxidant properties of astaxanthin in oilin-water emulsions with differently-charged emulsifiers under chlorophyll photosensitization" 83 : 589-596, 2018

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2023 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-01-01 평가 등재학술지 유지 (해외등재 학술지 평가) KCI등재
      2010-11-23 학회명변경 영문명 : Korean Society Of Food Science And Biotechnology -> Korean Society of Food Science and Technology KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2006-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2004-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2001-07-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      1999-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.75 0.17 0.56
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.49 0.43 0.364 0.06
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