Influence of composition on degradation during repeated deep-fat frying of binary and ternary blends of palm, sunflower and soybean oils with health-optimised saturated-to-unsaturated fatty acid ratios-Reference-Cited by-同舟云学术

Influence of composition on degradation during repeated deep-fat frying of binary and ternary blends of palm, sunflower and soybean oils with health-optimised saturated-to-unsaturated fatty acid ratios

Published:2017-11-10 Issue:4 Volume:53 Page:1021-1029
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Rudzińska Magdalena¹^ORCID,Hassanein Minar M. M.²,Abdel-Razek Adel G.²,Kmiecik Dominik¹,Siger Aleksander¹,Ratusz Katarzyna³

Affiliation:

1. Faculty of Food Sciences and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 28 60-637 Poznań Poland

2. Fats and Oils Department; National Research Centre; 33 El Buhouth St. Dokki 12622 Cairo Egypt

3. Faculty of Food Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159 02-776 Warsaw Poland

Funder

Egyptian Academy (National Research Centre, Fats and Oils Dept.)

Polska Akademia Nauk

Poznań University of Life Sciences, Faculty of Food Science and Nutrition

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13678/fullpdf

Reference40 articles.

1. Role of minor constituents and balanced fatty acids in upgrading the low stability of cooking oils blended with palm super olein;Abdel-Razek;Asian Journal of Scientific Research,2017

2. Curbing thermo-oxidative degradation of frying oils: current knowledge and challenges;Aladedunye;European Journal of Lipid Science & Technology,2015

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

4. Performance of antioxidative compounds under frying;Aladedunye;Critical Reviews in Food Science and Nutrition,2015

5. Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends;Alireza;International Food Research Journal,2010

Cited by 27 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. Investigation of chemical constituents, antioxidant, anti-inflammatory and nutritional properties of oil of Persea americana (Avocado) seeds;Food Chemistry Advances;2024-12

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

3. Enrichment of soybean oil with carotenoids from chili paste by-product: enhancement of quality, oxidative stability, and thermo-resistance;Journal of Food Measurement and Characterization;2023-11-17

4. Influence of various growth modulators on the rooting, enzymatic activity, and nutrient content of Catalpa bignonioides (Bignoniaceae);Pakistan Journal of Botany;2023-07-19

5. Chemical Characteristics and Thermal Oxidative Stability of Novel Cold-Pressed Oil Blends: GC, LF NMR, and DSC Studies;Foods;2023-07-10