Plant phenolic extracts for the quality protection of frying oil during deep frying: Sources, effects, and mechanisms-Reference-Cited by-同舟云学术

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Plant phenolic extracts for the quality protection of frying oil during deep frying: Sources, effects, and mechanisms

Published:2023-09 Issue:3 Volume:6 Page:148-161
ISSN:2590-2598
Container-title:Grain & Oil Science and Technology
language:en
Short-container-title:Grain & Oil Science and Technology

Author:

Wang Fa,Sun Yixi,Li Shanshan,Yan Jing,Qin Wen,Saleh Ahmed S.M.,Zhang Qing

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Insect Science,Food Science

Reference96 articles.

1. Accumulation of 2-tert-butyl-1,4-benzoquinone in frying oil and fried food during repeated deep fat frying processes;Ye;J. Am. Oil Chem. Soc.,2020

2. Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: a comprehensive review;Wu;Trends Food Sci. Technol.,2019

3. Natural antioxidants as stabilizers of frying oils;Aladedunye;Eur. J. Lipid Sci. Technol.,2014

4. Chemical alterations taken place during deep-fat frying based on certain reaction products: a review;Zhang;Chem. Phys. Lipids,2012

5. Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying;Wu;Food Chem.,2022

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1. Structural characteristics and in vitro starch digestibility of oil-modified cooked rice with varied addition manipulations;Food Research International;2024-06

2. Effects of caffeic acid on advanced glycation end product formation and emulsion properties in glycosylated perilla seed meal protein;LWT;2024-05

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