Real-Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil during Frying-Reference-Cited by-同舟云学术

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Real-Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil during Frying

Published:2021-03-09 Issue:18 Volume:54 Page:2813-2825
ISSN:0003-2719
Container-title:Analytical Letters
language:en
Short-container-title:Analytical Letters

Author:

Liu Xiaofang¹²,Wang Shuo¹²^ORCID,Masui Eitaro³,Tamogami Shigeru¹,Chen Jieyu¹,Zhang Han¹

Affiliation:

1. Faculty of Bioresource Sciences, Akita Prefectural University, Shimoshinjonakano, Akita, Japan

2. School of Tourism and Cuisine (School of Food Science and Engineering), Yangzhou University, Yangzhou, Jiangsu, China

3. Production Headquarters Manufacturing Department, Yaizu Suisankagaku Industry Company Limited, Shizuoka, Japan

Funder

JSPS KAKENHI

Publisher

Informa UK Limited

Subject

Electrochemistry,Biochemistry (medical),Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/00032719.2021.1893328

Reference28 articles.

1. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils

2. Degradation and Nutritional Quality Changes of Oil During Frying

3. Effects of pre-drying on the quality of frying oil and potato slices

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Synthesis of lipophilic vitamin C and evaluation of its antioxidant performance in sunflower seed oil frying;Food Chemistry;2024-12

2. Quality Change in Camellia Oil during Intermittent Frying;Foods;2022-12-14

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