Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage-Reference-Cited by-同舟云学术

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Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage

Published:2022-06 Issue: Volume:162 Page:113417
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xu Lirong,Mei Xue,Wu Gangcheng,Karrar Emad^ORCID,Jin Qingzhe,Wang Xingguo

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Performance of antioxidative compounds under frying conditions: A review;Aladedunye;Critical Reviews in Food Science and Nutrition,2017

2. AOCS official method Cd 20–91. Official methods and recommended practices of the AOCS. Champaign, IL,1993

3. AOCS official method Cd 8b-90 Peroxide value acetic acid-Isooctane method,2003

4. AOCS official method Cd 3a-63 acid value method,2003

5. AOCS official method Cd 18-90 p-Anisidine value method,2011

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