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

Cited by 33 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of the fatty acid composition of fried oil on the oil-absorbing capacity of tofu puffs;LWT;2024-07

2. Study by means of 1H nuclear magnetic resonance of the oxidation process in high oleic sunflower oil and palm oil during deep-frying of fish cakes;Food Research International;2024-03

3. Evaluation of Different Heating Systems for the Hydrolysis of Residual Frying Oil Catalyzed by Free and Immobilized Lipase;Brazilian Archives of Biology and Technology;2024

4. Changes in oxidative stability of rapeseed oils under microwave irradiation: The crucial role of polar bioactive components;LWT;2023-08

5. A comparative study of the oxidative stability and the formation of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) between physically and chemically refined palm olein during repeated deep-frying;Food Control;2023-08