Effect of temperature, pH, metal ions, and oil type on Chinese quince proanthocyanidins' thermal stability, antioxidant activity, and inhibition of heterocyclic amine formation during simulated frying
Hui‐Hui Gao, Xue‐De Wang, Yiwei Zhang, Xin Gao, Jing‐Yang Yuan, Tian-Pei Zhao, Zhao Qin, Hua‐Min Liu
Topics & Concepts
ChemistrySunflower oilAntioxidantProanthocyanidinThermal stabilityMetal ions in aqueous solutionFood scienceMetalAmine gas treatingNuclear chemistryOrganic chemistryPolyphenolFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesCarcinogens and Genotoxicity Assessment