Monitoring of oil quality from commercial fried foods‐A case study from India-Reference-Cited by-同舟云学术

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Monitoring of oil quality from commercial fried foods‐A case study from India

Published:2021-11-14 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Kaimal Admajith M.¹^ORCID,Dhingra Megha¹,Singhal Rekha S.¹

Affiliation:

1. Department of Food Engineering and Technology Institute of Chemical Technology, Matunga (E) Mumbai India

Funder

University Grants Commission

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16138

Reference36 articles.

1. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils

2. Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils

3. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes

4. AOAC(1990). Animal feed‐AOAC official method 920.39–Fat (crude) or ether extract in animal feed. Official Methods of Analysis 15th Ed.; Helrich K. Ed 79.

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1. Application of electromyography (EMG), an in vivo oral processing analysis technique, for comprehensive texture evaluation of formulated rice products;Journal of Food Measurement and Characterization;2024-01-12

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