Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation-Reference-Cited by-同舟云学术

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Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation

Published:2020-04-15 Issue:6 Volume:246 Page:1183-1192
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Liu Ying,Li Jinwei,Cheng Yajun,Liu Yuanfa

Funder

National Natural Science Foundation of China

Northern jiangsu province science and technology projects

Research Fund of National 13th Five-Year Plan of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-020-03475-2.pdf

Reference46 articles.

1. Akil E, Castelo-Branco VN, Calado V, Torres AG (2015) Oxidative stability and changes in chemical composition of extra virgin olive oils after short-term deep-frying of French fries. J Am Oil Chem Soc 92(3):409–421

2. Lim J, Jeong S, Oh IK, Lee S (2017) Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles. LWT Food Sci Technol 84:788–794

3. Juániz I, Zocco C, Mouro V, Cid C, Peña MPD (2016) Effect of frying process on furan content in foods and assessment of furan exposure of Spanish population. LWT Food Sci Technol 68:549–555

4. Alizadeh L, Nayebzadeh K, Mohammadi A (2016) A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and ferulago angulata, on oil oxidation during deep frying of potato slices. J Food Sci Technol 53(1):611–620

5. Nieva-Echevarría B, Goicoechea E, Manzanos MJ, Guillén MD (2015) The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR. Food Res Int 84:150–159

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