Iron accumulation in oil during the deep-fat frying of meat-Reference-Cited by-同舟云学术

Iron accumulation in oil during the deep-fat frying of meat

Published:2005-04 Issue:4 Volume:82 Page:249
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Artz William E.¹,Osidacz Patricia C.¹,Coscione Aline R.²

Affiliation:

1. ; Department of Food Science and Human Nutrition; University of Illinois; 382 Agricultural Engineering Science Bldg., 1304 W. Pennsylvania Ave. 61801-4726 Urbana IL

2. ; Institute of Chemistry; The State University of Campinas; Campinas São Paulo Brazil

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference21 articles.

1. Regulating the Use of Degraded Oil/Fat in Deep-Fat/Oil Food Frying;Paul;Crit. Rev. Food Sci. Nutr.,1997

2. Methods to Determine Extent of Oxidation;Frankel,1998

3. Major Effects Affecting the Autoxidation of Lipids;Pokorny,1987

4. Total Heme and Non-heme Iron in Raw and Cooked Meats;Lombardi-Boccia;J. Food Sci.,2002

5. Heme Iron Content in Selected Ready-to-Serve Beef Products;Kalpalathika;J. Agric. Food Chem.,1991

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