Effect of continuous usage on the natural antioxidants of vegetable oils during deep-fat frying-Reference-Cited by-同舟云学术

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Effect of continuous usage on the natural antioxidants of vegetable oils during deep-fat frying

Published:2019-09 Issue: Volume:5 Page:e00144
ISSN:2468-2276
Container-title:Scientific African
language:en
Short-container-title:Scientific African

Author:

Adu OB^ORCID,Fajana OO,Ogunrinola OO,Okonkwo UV,Evuarherhe P,Elemo BO

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference36 articles.

1. Deep-Fat Frying: Fundamentals and Applications;Moreira,1999

2. Current facts about the frying of food;Varela,1988

3. Monitoring of used frying oils and frying times for frying chicken nuggets using peroxide value and acid value;Park;Korean J. Food Sc. An.,2016

4. Frying performance of palm olein and high oleic sunflower oil during batch frying of potato crisps;Fauziah;Palm Oil Dev,2000

5. Short-chain fatty acid formation during thermoxidation and frying;Marquez-Ruiz;J. Sci. Food Agric.,1996

Cited by 3 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. Deep‐frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product;Food Safety and Health;2024-08-06

2. A study on the effect of repeated heating on the physicochemical and antioxidant properties of cooking oils used by fried food vendors of Lucknow city;Discover Food;2023-05-15

3. Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils;Critical Reviews in Food Science and Nutrition;2021-12-28

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