Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils-Reference-Cited by-同舟云学术

Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils

Author:

Shen Ju¹,Zhang Min¹²,Zhao Linlin¹³,Mujumdar Arun S.⁴,Wang Haixiang⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

2. Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China

3. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China

4. Department of Bioresource Engineering, Macdonald College, McGill University, Montreal, Quebec, Canada

5. R&D Centre, Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China

Funder

China Key Research Program

Yangzhou City Agricultural Key R&D Program

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control”

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

Reference137 articles.

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