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Food Additives & Contaminants: Part A Volume 35, 2018 - Issue 6
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Articles

Assessment of contamination source and quality control approach for polycyclic aromatic hydrocarbons in wood-pressed rapeseed oil

Ruijie LiuCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaCorrespondence[email protected]
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Youfeng ZhangCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
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Jun WangCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
,
Qiqi PanCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
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Yingqi LuoCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
,
Yujie SunCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
,
Qingzhe JinCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
&
Xingguo WangCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
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Pages 1155-1163 | Received 14 Nov 2017, Accepted 02 Mar 2018, Published online: 14 Mar 2018

Citations (9)

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Read on this site (1)

Xiao-ting Yan, Yuan Zhang, Yu Zhou, Guo-hui Li & Xue-song Feng. (2022) Source, Sample Preparation, Analytical and Inhibition Methods of Polycyclic Aromatic Hydrocarbons in Food (Update since 2015). Separation & Purification Reviews 51:4, pages 427-451.
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Articles from other publishers (8)

A. Egemen Sakin, Cevriye Mert & Yücel Tasdemir. (2022) PAHs, PCBs and OCPs in olive oil during the fruit ripening period of olive fruits. Environmental Geochemistry and Health 45:5, pages 1739-1755.
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Lili Cao, Pengpeng Jia, Haotian Liu, Shengmei Kang, Shaotong Jiang & Min Pang. (2023) Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying. Foods 12:4, pages 827.
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Lingyan Zhang, Jia Chen, Xingzhong Zhao, Yimeng Wang & Xiuzhu Yu. (2022) Influence of roasting on the thermal degradation pathway in the glucosinolates of fragrant rapeseed oil: Implications to flavour profiles. Food Chemistry: X 16, pages 100503.
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Lingyan Zhang, Saltanat Akhymetkan, Jia Chen, Yaoyao Dong, Yuan Gao & Xiuzhu Yu. (2022) Convenient method for the simultaneous production of high-quality fragrant rapeseed oil and recovery of phospholipids via electrolyte degumming. LWT 155, pages 112947.
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Youfeng Zhang, Yuqi Wu, Sirui Chen, Binbin Yang, Hui Zhang, Xingguo Wang, Michael Granvogl & Qingzhe Jin. (2021) Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3983-4018.
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Youfeng Zhang, Yun Zhu, Longkai Shi, Yue Guo, Lai Wei, Hui Zhang, Xingguo Wang & Qingzhe Jin. (2020) Physicochemical properties and health risk assessment of polycyclic aromatic hydrocarbons of fragrant rapeseed oils in China. Journal of the Science of Food and Agriculture 100:8, pages 3351-3359.
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Lukai Ma, Guoqin Liu, Weiwei Cheng, Xinqi Liu, Huifan Liu, Qin Wang, Guoxing Mao, Xintong Cai, Charles Brennan & Margaret A. Brennan. (2020) Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils. International Journal of Food Science & Technology 55:4, pages 1833-1842.
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Youfeng Zhang, Gangcheng Wu, Chang Chang, Yating Lv, Wanxian Lai, Hui Zhang, Xingguo Wang & Qingzhe Jin. (2020) Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose. European Journal of Lipid Science and Technology 122:3, pages 1900332.
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