Feasibility of total polar compound and its five components to evaluate the deterioration of heated and fried oil: Aspect of regulations of various countries-Reference-Cited by-同舟云学术

Feasibility of total polar compound and its five components to evaluate the deterioration of heated and fried oil: Aspect of regulations of various countries

Published:2022-12 Issue: Volume:171 Page:114153
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Xu,Wang Zhisheng,Xing Changming,Chen Zike,Sun Wenxing,Sun Cong,Xu Guangfei,Wang Xingguo

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Curbing thermo-oxidative degradation of frying oils: Current knowledge and challenges;Aladedunye;European Journal of Lipid Science and Technology,2015

2. Fatty acid alterations in oils and fats during heating and frying;Bruhl;European Journal of Lipid Science and Technology,2014

3. Application of triacylglycerol polymer determination in the quality evaluation of vegetable oil;Cao;LWT--Food Science and Technology,2017

4. Determination of oxidized triacylglycerol polymers by preparative flash chromatography and high-performance size-exclusion chromatography;Cao;Asian Journal of Chemistry,2013

5. Chemistry of deep-fat frying oils;Choe;Journal of Food Science,2007

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