Evaluation of the effect of a novel membrane filtration system on the lifespan of frying oil-Reference-Cited by-同舟云学术

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Evaluation of the effect of a novel membrane filtration system on the lifespan of frying oil

Published:2020-09-30 Issue:4 Volume:56 Page:1844-1854
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Geiger Philippe¹,Buchli Jürg¹,Rüegg Ramona¹,Müller Nadina¹^ORCID

Affiliation:

1. Zurich University of Applied Science (ZHAW) Einsiedlerstrasse 348820Wädenswil Switzerland

Funder

Innosuisse - Schweizerische Agentur für Innovationsförderung

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14811

Reference31 articles.

1. Protecting oil during frying: A comparative study

2. Membrane ultrafiltration of crude soybean oil

3. Relationship between volatile profile and sensory development of an oat-based biscuit

Cited by 2 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. Orthogonal experimental design and parameter optimization of an oil multi-gradient filtration device based on an applied electric field;Separation and Purification Technology;2024-05

2. Analysis of characteristics of electric field-enhanced multi-gradient of solid particles in oil;Chemical Engineering Research and Design;2023-12

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