Molecular-weight distributions of degradation products in selected frying oils-Reference-Cited by-同舟云学术

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Molecular-weight distributions of degradation products in selected frying oils

Published:2001-07 Issue:7 Volume:78 Page:763-769
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Abidi S. L.¹,Warner K.¹

Affiliation:

1. ; Oil Chemical Research; NCAUR, USDA, ARS; 1815 N. University St. 61604 Peoria IL

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference20 articles.

1. Evaluation of Oleic Safflower Oil in Frying of Potato Chips;Fuller;J. Food Sci.,1971

2. A New Variety of Low-Linolenic Rapeseed Oil: Characterisics and Room-Odor Tests;Prevot;J. Am. Oil Chem. Soc.,1990

3. Stability of Low Linolenic Acid Canola Oil to Frying Temperatures;Eskin;Ibid.,1989

4. Frying Stability of Soybean and Canola Oils with Modified Fatty Acid Compositions;Warner;Ibid.,1993

5. Low-Linolenic Acid Soybean Oils-Alternatives to Frying Oils;Mounts;Ibid.,1994

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1. Quality Study of Potato Chips for Sale in the Uruguayan Market;Revista de Gestão Social e Ambiental;2023-07-21

2. Estolide Molecular Weight Distribution via Gel Permeation Chromatography;Journal of the American Oil Chemists' Society;2019-03-05

3. Effect of frying oil degradation on surface tension and wettability;LWT;2019-01

4. Research methods for lipid oxidation;Lipid Oxidation;2012

5. Sunflower Oil;Vegetable Oils in Food Technology;2011-03-17

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