Physicochemical properties of rice bran blended oil in deep frying by principal component analysis
Author:
Funder
Key Laboratory of Ministry of Education in Wuhan Polytechnic University
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05472-7.pdf
Reference30 articles.
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2. Ali MA, Islam MA, Othman NH, Noor AM, Ibrahim M (2019) Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating. Acta Sci Pol Technol Aliment 8(4):427–438. https://doi.org/10.17306/J.AFS.2019.0694
3. Arslan FN, Şapç AN, Duru F, Kara H (2017) A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils. Int J Food Prop 20(3):704–717. https://doi.org/10.1080/10942912.2016.1177544
4. Ascherio A, Willett W (1997) Health effects of trans fatty acids. Am J Clin Nutr 66(supplement):1006S-1010S. https://doi.org/10.1093/ajcn/66.4.1006S
5. Boukandoul S, Santos CSP, Casal S, Zaidi F (2019) Oxidation delay of sunflower oil under frying by moringa oil addition: more than just a blend. J Sci Food Agric 99(12):5483–5490. https://doi.org/10.1002/jsfa.9809
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