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October 11, 2019FoodsOpen Access

Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles

Yih Phing Khor Khai Shin Hew Faridah Abas Oi Ming Lai Ling‐Zhi Cheong Imededdine Arbi Nehdi Hassen Mohamed Sbihi Mohamed Mossad Gewik Chin Ping Tan

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Abstract

anisidine value and total oxidation value. The decreases in diacylglycerol and free fatty acids were strongly correlated with an increase in PTG.

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Khor et al. (2019) studied this question.

synapsesocial.com/papers/6a08651bdf3db87398109060 https://doi.org/10.3390/foods8100475

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