Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD-Reference-Cited by-同舟云学术

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Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD

Published:2018-03 Issue: Volume:242 Page:131-138
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Long,Tian Yaoqi,Sun Binghua,Cai Canxin,Ma Rongrong,Jin Zhengyu^ORCID

Funder

National Natural Science Foundation of China

National Natural Science Foundation of Jiangsu Province – China

Postgraduate Research & Practice Innovation Program of Jiangsu Province – China

Project of State Key Laboratory of Food Science and Technology, Jiangnan University – China

Jiangnan University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Determination of oil in fried potato products by differential scanning calorimetry;Aguilera;Journal of Agricultural and Food Chemistry,1997

2. Oil absorption during frying of frozen parfried potatoes;Aguilera;Journal of Food Science,2000

3. Effects of lipids on enzymatic hydrolysis and physical properties of starch;Ai;Carbohydrate Polymers,2013

4. Methods of the association of official analytical chemists;AOAC,1990

5. Analysis of trans fatty acids in deep frying oils by three different approaches;Bansal;Food Chemistry,2009

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