Physicochemical properties and oxidative stability of corn oil in infrared-based and hot air-circulating cookers
Author:
Funder
Ministry of Education
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-022-01127-7.pdf
Reference32 articles.
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3. Bagheri H, Kashaninejad M, Ziaiifar AM, Aalami M. Novel hybridized infrared-hot air method for roasting of peanut kernels. Innovative Food Science and Emerging Technologies. 37: 106-114 (2016)
4. Budilarto ES, Kamal-Eldin A. The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils. European Journal of Lipid Science and Technology. 117: 1095-1137 (2015)
5. Chaiyasit W, Elias RJ, McClements DJ, Decker EA. Role of physical structures in bulk oils on lipid oxidation. Critical Reviews in Food Science and Nutrition. 47: 299-317 (2007)
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