Effectiveness of the rapid test of polar compounds in frying oils as a function of environmental and compositional variables under restaurant conditions-Reference-Cited by-同舟云学术

Effectiveness of the rapid test of polar compounds in frying oils as a function of environmental and compositional variables under restaurant conditions

Published:2020-05 Issue: Volume:312 Page:126041
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Xu,Wu Gangcheng,Wu Yuqi,Karrar Emad,Huang Jianhua,Jin Qingzhe,Zhang Hui,Wang Xingguo

Funder

333 Research Program from Jiangsu Province

Policy Guidance Program (Enterprise, University, and Research) from Jiangsu Province

National First-Class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. Frying oils quality control: Necessity for new approach of supervision;Ahmadi;British Food Journal,2018

3. The effect of frying on glycidyl esters content in palm oil;Aniołowska;Food Chemistry,2016

4. Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methods;Bansal;Critical Reviews in Food Science and Nutrition,2010

5. Evaluation of commercially available rapid test kits for the determination of oil quality in deep-frying operations;Bansal;Food Chemistry,2010

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