Impact of different processing methods and thermal behaviour on quality characteristics of soybean and sesame oils-Reference-Cited by-同舟云学术

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Impact of different processing methods and thermal behaviour on quality characteristics of soybean and sesame oils

Published:2024-01-22 Issue:4 Volume:149 Page:1403-1417
ISSN:1388-6150
Container-title:Journal of Thermal Analysis and Calorimetry
language:en
Short-container-title:J Therm Anal Calorim

Author:

Pop Flavia,Semeniuc Cristina Anamaria,Dan Monica,Dippong Thomas^ORCID

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10973-023-12852-4.pdf

Reference52 articles.

1. Daniali G, Jinap S, Hajeb B, Sanny M. Acrylamide formation in vegetable oils and animal fats during heat treatment. Food Chem. 2016;212:244–9.

2. Weisshaar R. Quality control of used deep-frying oils. Eur J Lipid Sci Technol. 2014;116:716–22.

3. Madhankumar S, Viswanathan K, Taipabu MI, Wu W. A review on the latest developments in solar dryer technologies for food drying process. Sustain Energy Technol Assess. 2023;58: 103298. https://doi.org/10.1016/j.seta.2023.103298.

4. Viswanathan K, Paulraj A. A comprehensive study on the performance and emission characteristics of a diesel engine with the blends of diesel, jojoba oil biodiesel, and butylated hydroxyl anisole as an alternative fuel. Energy Sourc Part A Recov Util Environ Eff. 2023;45(2):3216–30. https://doi.org/10.1080/15567036.2020.1849451.

5. Wu W, Chou SC, Viswanathan K. Optimal dispatching of smart hybrid energy systems for addressing a low-carbon community. Energies. 2023;16:3698. https://doi.org/10.3390/en16093698.

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