Effect of Ganghwayakssuk (Artemisia princeps Pamp.) on oxidative stability of deep fried chicken nuggets-Reference-Cited by-同舟云学术

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Effect of Ganghwayakssuk (Artemisia princeps Pamp.) on oxidative stability of deep fried chicken nuggets

Published:2011-10-31 Issue:5 Volume:20 Page:1381-1388
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Hwang Ko-Eun,Choi Yun-Sang,Choi Ji-Hun,Kim Hack-Youn,Kim Hyun-Wook,Lee Mi-Ai,Chung Hae-Kyung,Kim Cheon-Jei

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-011-0190-7.pdf

Reference37 articles.

1. Akbay C, Tiryaki GY, Gul A. Consumer characteristics influencing fast food consumption in Turkey. Food Control 18: 904–913 (2007)

2. Romero A, Sánchez-Muniz FJ, Cuesta C. Deep fat frying of frozen foods in sunflower oil. Fatty acid composition in fryer oil and frozed prefied potatoes. J. Sci. Food Agr. 80: 2185–2192 (2000)

3. Bognar A. Comparative study of frying to other cooking techniques, influence on the nutritive value. Grasas Aceites 49: 256–262 (1998)

4. Izaki Y, Yoshikawa S, Uchikawa M. Effect of ingestion of thermally oxidized frying oil on peroxidative criteria in rats. Lipids 19: 324–331 (1984)

5. Goulas AE, Kontominas MG. Combined effect of light salting, modified atmosphere packaging, and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chem. 100: 287–296 (2007)

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