The impact of partial oil substitution and trace metal ions on the evolution of peroxidation products in thermally stressed culinary oils

Gilbert Ampem; Adam Le Gresley; Martin Grootveld; Simon De Mars; Declan P. Naughton

doi:10.1016/j.foodchem.2021.131823

The impact of partial oil substitution and trace metal ions on the evolution of peroxidation products in thermally stressed culinary oils

Gilbert Ampem
, Adam Le Gresley
, Martin Grootveld
, Simon De Mars
, Declan P. Naughton

Kingston University
De Montfort University

Research output: Contribution to journal › Article › peer-review

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Original language	English
Article number	131823
Journal	Food Chemistry
Volume	375
Early online date	9 Dec 2021
DOIs	https://doi.org/10.1016/j.foodchem.2021.131823
Publication status	Published - 1 May 2022

Bibliographical note

Note: This work was supported by Kingston University, UK and the Doctoral Training Alliance, UK.

Keywords

Chemistry

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10.1016/j.foodchem.2021.131823

Ampen-G-50727-VoRFinal published version, 1.63 MBLicence: CC BY-NC-ND

https://doi.org/10.1016/j.foodchem.2021.131823

Cite this

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title = "The impact of partial oil substitution and trace metal ions on the evolution of peroxidation products in thermally stressed culinary oils",

keywords = "Chemistry",

author = "Gilbert Ampem and Gresley, \{Adam Le\} and Martin Grootveld and \{De Mars\}, Simon and Naughton, \{Declan P.\}",

note = "Note: This work was supported by Kingston University, UK and the Doctoral Training Alliance, UK.",

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doi = "10.1016/j.foodchem.2021.131823",

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AU - Ampem, Gilbert

AU - Gresley, Adam Le

AU - Grootveld, Martin

AU - De Mars, Simon

AU - Naughton, Declan P.

N1 - Note: This work was supported by Kingston University, UK and the Doctoral Training Alliance, UK.

PY - 2022/5/1

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KW - Chemistry

UR - http://www.journals.elsevier.com/food-chemistry/

U2 - 10.1016/j.foodchem.2021.131823

DO - 10.1016/j.foodchem.2021.131823

M3 - Article

SN - 0308-8146

VL - 375

JO - Food Chemistry

JF - Food Chemistry

M1 - 131823

ER -

The impact of partial oil substitution and trace metal ions on the evolution of peroxidation products in thermally stressed culinary oils

Bibliographical note

Keywords

Access to Document

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Cite this