Tropical Oil Blending and Their Effects on Nutritional Content and Physicochemical Properties during Deep Fat Frying-Reference-Cited by-同舟云学术

Tropical Oil Blending and Their Effects on Nutritional Content and Physicochemical Properties during Deep Fat Frying

Published:2020 Issue:Supplement Volume:66 Page:S206-S214
ISSN:0301-4800
Container-title:Journal of Nutritional Science and Vitaminology
language:en
Short-container-title:J Nutr Sci Vitaminol

Author:

KITTIPONGPITTAYA Ketinun¹,PANYA Atikorn²,PRASOMSRI Thichapat¹,SUEAPHET Phattraphorn¹

Affiliation:

1. Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok

2. Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC)

Publisher

Center for Academic Publications Japan

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.jstage.jst.go.jp/article/jnsv/66/Supplement/66_S206/_pdf

Reference35 articles.

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3. 3) Lim PK, Jinap S, Sanny M, Tan CP, Khatib A. 2014. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips. J Food Sci 79: T115-T121.

4. 4) Wang L, Manson JE, Forman JP, Gaziano JM, Buring JE, Sesso HD. 2010. Dietary fatty acids and the risk of hypertension in middle-aged and older women. Hypertension 56: 598-604.

5. 5) Popov D, Simionescu M, Shepherd PR. 2003. Saturated-fat diet induces moderate diabetes and severe glomerulosclerosis in hamsters. Diabetologia 46: 1408-1418.

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