Impartial assessment of oil degradation through partitioning of polar compounds in vegetable oils under simulated frying practice of fast food restaurants-Reference-Cited by-同舟云学术

Impartial assessment of oil degradation through partitioning of polar compounds in vegetable oils under simulated frying practice of fast food restaurants

Published:2019-02 Issue: Volume:96 Page:445-455
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Ahmad Tarmizi Azmil Haizam,Hishamuddin Elina,Abd Razak Raznim Arni

Funder

Malaysian Palm Oil Board

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference42 articles.

1. Effect of frying on the palm oil quality attributes;Ahmad Tarmizi;Journal of Oil Palm Research,2016

2. Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application;Ahmad Tarmizi;Food Chemistry,2013

3. Protecting oil during frying: A comparative study;Aladedunye;European Journal of Lipid Science and Technology,2009

4. Degradation and nutritional quality changes of oil during frying;Aladedunye;Journal of the American Oil Chemists Society,2009

5. Performance of palm olein and modified rapeseed, sunflower, and soybean oils in intermittent deep-frying;Aladedunye;European Journal of Lipid Science and Technology,2014

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