Quantitative determination of the carbonyl value in frying oils based on LF-NMR combined with chemometrics-Reference-Cited by-同舟云学术

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Quantitative determination of the carbonyl value in frying oils based on LF-NMR combined with chemometrics

Published:2024-04 Issue: Volume:198 Page:116067
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Peng Dan,Zhou Qi,Su Min,Zheng Shaoshuai,Xie Shuli,Li Jun^ORCID

Publisher

Elsevier BV

Reference47 articles.

1. Frying oils quality control: Necessity for new approach of supervision;Ahmadi;British Food Journal,2018

2. Oxidative stability and changes in chemical composition of extra virgin olive oils after short-term deep-frying of French fries;Akil;Journal of the American Oil Chemists' Society,2015

3. The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend;Aniołowska;Journal of Food Science and Technology,2016

4. Evaluation of fresh meat quality by hyperspectral imaging (HSI), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI): A review;Antequera;Meat Science,2021

5. Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying;Aydınkaptan;Grasas Y Aceites,2017

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1. Effect of drying temperature on composition of edible mushrooms: Characterization and assessment via HS-GC-MS and IR spectral based volatile profiling and chemometrics;Current Research in Food Science;2024

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