Influence of Thermal Processing on the Formation of Trans Fats in Various Edible Oils-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Influence of Thermal Processing on the Formation of Trans Fats in Various Edible Oils

Published:2014-09-19 Issue:6 Volume:39 Page:1475-1484
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Shabbir M.A.¹,Dilber A.¹,Raza A.¹,Suleria H.A.R.²,Saeed M.¹,Sultan S.¹

Affiliation:

1. National Institute of Food Science and Technology; University of Agriculture, Faisalabad; Faisalabad Pakistan

2. School of Agriculture and Food Science; The University of Queensland; Hartley Teakle Building, Room C505 Brisbane Queensland 4072 Australia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12367/fullpdf

Reference26 articles.

1. Oil absorption during frying of frozen par-fried potatoes;Aguilera;J. Food Sci.,2000

2. Degradation and nutritional quality changes of oil during frying;Aladedunye;J. Am. Oil Chem. Soc.,2008

3. Lipid content and fatty acid composition of some deep fried and fast foods from Sindh Pakistan;Anwar;J. Chem. Soc. Pak.,2006

4. Analysis of trans fatty acids in deep frying oils by three different approaches;Bansal;Food Chem.,2009

Cited by 1 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. Trans Fats in Street Foods-Sources, Health Risks and Alternative Sustainable Strategies;World Sustainability Series;2023-11-29

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP