Publications by authors named "Qiuting Lv"
Article Synopsis
- Acrolein (ACR) is produced mainly from cooking oil-rich foods and is linked to chronic disease risk from food consumption.
- The study tested octyl gallate (OG), a new food additive, and found it effectively reduced ACR by about 80% and 60% in two different cooking models.
- Additionally, OG-ACR showed significantly higher antibacterial properties against E. coli compared to OG alone, suggesting its potential use as a ACR scavenger and antibacterial agent in food processing.
