Explorative spectrometric evaluations of frying oil deterioration-Reference-Cited by-同舟云学术

Explorative spectrometric evaluations of frying oil deterioration

Published:1997-12 Issue:12 Volume:74 Page:1495
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Engelsen Søren Balling¹

Affiliation:

1. ; Department of Dairy and Food Science; The Royal Veterinary and Agricultural University, Food Technology; Rolighedsvej 30 Frederiksberg C DK-1958 Denmark

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference41 articles.

1. The Chemical and Biological Properties of Heated and Oxidized Fats;Artman;Adv. Lipid Res.,1969

2. Measurements of Frying-Fat Deterioration: A Brief Review;Fritch;J. Am. Oil Chem. Soc.,1981

3. Heated Oils-Chemistry and Nutritional Aspects;Billek;Nutr. Metab.,1980

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

5. Regulation of Frying Fats and Oils;Firestone;Food Technol.,1991

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