A study on the effects of salt and pepper on palm oil used as a frying medium-Reference-Cited by-同舟云学术

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A study on the effects of salt and pepper on palm oil used as a frying medium

Published:1984 Issue:4 Volume:14 Page:251-261
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Okiy D.A.,Oke O.L.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference14 articles.

1. The determination of vitamins and carotenoids in fats;Brubacher,1968

2. Antioxidant properties of spices in oil-in-water emulsions;Chipault;Food Res.,1955

3. Laboratory handbook for oil and fat analysts;Cocks,1966

4. Studies of heated oils. (1) Preparation and chemical characteristics of groundnut oil, palm oil, soybean oil and sunflower oil heated at 220°C;Guillaumin;Rev. Franc. Corps Gras,1977

5. Quality of palm oil;Johansson;Chem. Ind.,1975

Cited by 6 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. Tripalmitin‐Driven Crystallization of Palm Oil: The Role of Shear and Dispersed Particles;Journal of the American Oil Chemists' Society;2020-08-12

2. The role of nonfat ingredients on confectionery fat crystallization;Critical Reviews in Food Science and Nutrition;2017-08-10

3. Effect of selected ions from lyotropic series on lipid oxidation rate;Food Chemistry;2006-01

4. Palm oil: Biochemical, physiological, nutritional, hematological and toxicological aspects: A review;Plant Foods for Human Nutrition;2002

5. Chemical and biological evaluation of discarded frying palm oil from commercial restaurants;Food Chemistry;1993

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