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Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics

  • Published:2019-03 Issue: Volume:101 Page:331-341
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Liu Ying,Li Jinwei,Cheng Yajun,Liu YuanfaORCID

Funder

Natural Science Foundation of China

National 13th Five-Year Plan of China

Northern Jiangsu province science and technology projects

Central Universities

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Official methods and recommended practices of the American oil chemists' society;AOCS,2011

2. Content of trans, trans-2, 4-decadienal in deep-fried and pan-fried potatoes;Boskou;European Journal of Lipid Science and Technology,2006

3. Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers;Bou;Food Control,2012

4. Olive oil stability under deep-frying conditions;Casal;Food and Chemical Toxicology,2010

5. Effect of temperature on thermal oxidation of palmitic acid studied by combination of EPR spin trapping technique and SPME-GC-MS/MS;Chen;Food Chemistry,2017
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