Functional Deep Eutectic Solvents to Boost Antioxidant Synergism in Edible Fats-Reference-Cited by-同舟云学术

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Functional Deep Eutectic Solvents to Boost Antioxidant Synergism in Edible Fats

Published:2025-03-10 Issue:11 Volume:13 Page:4427-4438
ISSN:2168-0485
Container-title:ACS Sustainable Chemistry & Engineering
language:en
Short-container-title:ACS Sustainable Chem. Eng.

Author:

Dike Emmanuel D.¹,Ayres Lucas B.¹,Benavidez Tomas¹²³,Barroso Jorge¹^ORCID,dos Santos Vagner Bezerra¹⁴⁵^ORCID,Garcia Carlos D.¹^ORCID

Affiliation:

1. Department of Chemistry, Clemson University, 211 S. Palmetto Blvd, Hunter Rm. 235, Clemson, South Carolina 29634, United States

2. INFIQC−CONICET, Department of Physical Chemistry

3. National University of Córdoba, Cordoba

4. LIA - Applied Analytical Instrumentation Laboratory, Department of Fundamental Chemistry

5. Federal University of Pernambuco

Funder

South Carolina Department of Agriculture

National Institute of Food and Agriculture

Clemson University

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acssuschemeng.4c09183

Reference114 articles.

1. An overview of food lipids toward food lipidomics

2. Role of Lipids in Food Flavor Generation

3. Analytical evaluation of polyunsaturated fatty acids degradation during thermal oxidation of edible oils by Fourier transform infrared spectroscopy

4. Oxidative rancidity in nuts

5. Challenges of Utilizing Healthy Fats in Foods

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