Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review-Reference-Cited by-同舟云学术

Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review

Published:2015-07-03 Issue:5 Volume:14 Page:601-633
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Author:

Zhang Qing¹,Qin Wen¹,Li Meiliang¹,Shen Qun²,Saleh Ahmed S.M.³

Affiliation:

1. College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China

2. Natl. Engineering and Technology Research Center for Fruits and Vegetables; College of Food Science and Nutritional Engineering, China Agricultural Univ.; Beijing 100083 China

3. Dept. of Food Science and Technology; Faculty of Agriculture, Assiut Univ.; Assiut 71526 Egypt

Funder

Science and Technology Plan Project of Sichuan Province, China

Publisher

Wiley

Subject

Food Science

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4. Phenolic extracts from Sorbus aucuparia (L.) and Malus baccata (L.) berries: antioxidant activity and performance in rapeseed oil during frying and storage;Aladedunye;Food Chem,2014

5. Performance of palm olein and modified rapeseed, sunflower, and soybean oils in intermittent deep-frying;Aladedunye;Eur J Lipid Sci Technol,2014

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