Discrimination rancidity degree of infant formula rice flour based on Headspace Solid-Phase Microextraction combined with Gas Chromatography–Mass Spectrometry as an alternative to sensory evaluation-Reference-Cited by-同舟云学术

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Discrimination rancidity degree of infant formula rice flour based on Headspace Solid-Phase Microextraction combined with Gas Chromatography–Mass Spectrometry as an alternative to sensory evaluation

Published:2023-11 Issue: Volume:173 Page:113347
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zheng Lingyan^ORCID,Zeng Guangfeng,Li Siyao,Li Huiting,Wei Xiaoqun,Lei Hongtao

Funder

Guangdong Provincial Department of Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran;Astuti;Fermentation,2022

2. Volatiles recovered in novel, diverse, and uncharacterized rice varieties;Beaulieu;Cereal Chemistry,2022

3. Quality evaluation, fatty acid analysis and untargeted profiling of volatiles in Cambodian rice;Concepcion;Food Chemistry,2018

4. New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions;Cecchi;Journal of Agricultural and Food Chemistry,2019

5. Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature;Cao;LWT,2020

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