Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying-Reference-Cited by-同舟云学术

Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying

Published:2013-06-01 Issue:9 Volume:90 Page:1271-1280
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Przybylski Roman,Gruczynska Eliza,Aladedunye Felix

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-013-2278-0

Reference26 articles.

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2. Chang SS, Peterson RJ, Ho C, Chang SS (1978) Chemical reactions involved in the deep-frying of foods. J Am Oil Chem Soc 55:718–727

3. Przybylski R, Eskin NAM (1995) Methods to measure volatile compounds and the flavor significance of volatile compounds. In: Warner K, Eskin NAM (eds) Methods to assess quality stability of oils and fat-containing foods. AOCS Champaign, pp 107–133

4. Matthaus B (2006) Utilization of high-oleic rapeseed oil for deep-fat frying of French-fries compared to other commonly used edible oils. Eur J Lipid Sci Technol 108:200–211

5. Dobarganes MC, Marquez-Ruiz G, Perez-Camino MC (1993) Thermal stability and frying performance of genetically modified sunflower seed (Helianthus annuus L.) oils. J Agric Food Chem 41:678–681

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