Formation of oxidation products in polar compounds of different vegetable oils during French fries deep‐frying-Reference-Cited by-同舟云学术

Formation of oxidation products in polar compounds of different vegetable oils during French fries deep‐frying

Published:2022-08-22 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Chen Jia¹,Zhang Lingyan¹,Sagymbek Altayuly²,Li Qi¹,Gao Yuan¹,Yu Xiuzhu¹

Affiliation:

1. Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province College of Food Science and Engineering, Northwest A&F University Yangling Shaanxi P. R. China

2. Department of Food Science Saken Seifullin Kazakh Agrotechnical University Nur‐Sultan Kazakhstan

Funder

National Natural Science Foundation of China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17004

Reference32 articles.

1. Impartial assessment of oil degradation through partitioning of polar compounds in vegetable oils under simulated frying practice of fast food restaurants

2. Toxic effects of triacylglycerol polymer on macrophages in vitro

3. Determination of Total Polar Compounds in Frying Oils by PE‐Film‐Based FTIR and ATR‐FTIR Spectroscopy

4. Comparative study on the evolution of polar compound composition of four common vegetable oils during different oxidation processes

5. The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives

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