Effect of oil degradation during frying on the color of fried, battered squid rings-Reference-Cited by-同舟云学术

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Effect of oil degradation during frying on the color of fried, battered squid rings

Published:2002-11 Issue:11 Volume:79 Page:1127-1131
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Baixauli R.¹,Salvador A.¹,Fiszman S. M.¹,Calvo C.¹

Affiliation:

1. ; Instituto de Agroquímica y Tecnología de Alimentos (CSIC); 46100 Burjassot, Valencia Spain

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference14 articles.

1. Chemical Reactions Involved in the Deep-Fat Frying of Foods;Chang;J. Am. Oil Chem. Soc.,1978

2. Measurements of Frying Fat Deterioration: A Brief Review;Fritsch;Ibid.,1981

3. Lipid Oxidation in Potato Chips;Min;Ibid.,1983

4. Changes in the Characteristics and Composition of Oils During Deep-Fat Frying;Tyagi;Ibid.,1996

5. Quality Changes of Moringa oleifera, Variety Mbololo of Kenya, Seed Oil During Frying;Tsaknis;GrasasAceites,1999

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1. Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips;Potato Research;2024-04-11

2. Solid Fat Content as a Substitute for Total Polar Compound Analysis in Edible Oils;Journal of the American Oil Chemists' Society;2012-08-08

3. Influence of Oil Type and Freshness on the Sensory Perception of Fried Foods;Journal of Culinary Science & Technology;2012-04

4. Quality Assessment of Heated Cooking Oil, Agab, Using a Simple Newly-Developed Spectrophotometric Method;Journal of the American Oil Chemists' Society;2011-06-02

5. Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries;International Journal of Food Science & Technology;2011-05-03

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