Author:
Molina-Garcia L.,Santos C. S. P.,Cunha S. C.,Casal S.,Fernandes J. O.
Subject
Organic Chemistry,General Chemical Engineering
Reference43 articles.
1. Choe E, Min DB (2007) Chemistry of deep-fat frying oils. J Food Sci 72:R77–R86
2. Petersen KD, Jahreis G, Busch-Stockfisch M, Fritsche J (2013) Chemical and sensory assessment of deep-frying oil alternatives for the processing of French fries. Eur J Lipid Sci Technol 115:935–945
3. Omar MNB, Nor NNM, Idris NA (2007) Changes of headspace volatile constituents of palm olein and selected oils after frying French fries. Pak J Biol Sci 10:1044–1049
4. Zhang Q, Saleh ASM, Chen J, Shen Q (2012) Chemical alterations taken place during deep-fat frying based on certain reaction products: a review. Chem Phys Lipids 165:662–681
5. Gertz C, Matthäus B (2012) Optimum deep-frying. Recommendations by the German society for fat science. DGF Deutsche Gesellschaft für Fettwissenschaft e.V., Frankfurt/Main, Germany
Cited by
40 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献