Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food-Reference-Cited by-同舟云学术

Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food

Published:2022-06 Issue: Volume:380 Page:132205
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gabrielle Alves de Carvalho Aline,Olmo-García Lucía,Rachel Antunes Gaspar Bruna,Carrasco-Pancorbo Alegría,Naciuk Castelo-Branco Vanessa,Guedes Torres Alexandre

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

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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. American Oil Chemists’ Society (AOCS). (2012). Official Methods and Recommended Practices of the AOCS, 6th ed. American Oil Chemists’ Society: Chicago.

4. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes;Andrikopoulos;International Journal of Food Science & Technology,2002

5. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes;Andrikopoulos;International Journal of Food Sciences and Nutrition,2002

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