Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea-Reference-Cited by-同舟云学术

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Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea

Published:2015-05 Issue: Volume:174 Page:467-472
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Koh Eunmi,Surh Jeonghee

Funder

National Research Foundation of Korea

Ministry of Education, Science and Technology

Seoul Women`s University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Understanding oil absorption during deep-fat frying;Bouchon;Advances in Food and Nutrition Research,2009

2. Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe2+ or ultraviolet light;Chen;Journal of the American Oil Chemists’ Society,1998

3. New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micelles;Chen;Journal of Agricultural and Food Chemistry,2012

4. Cytotoxicity and genotoxicity of lipid-oxidation products;Esterbauer;The American Journal of Clinical Nutrition,1993

5. Testing and comparing oxidative stability of vegetable oils and fats at frying temperature;Gertza;European Journal of Lipid Science and Technology,2000

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