Comparison of non‐volatile degradation products formed from different vegetable oils during deep frying of French fries-Reference-Cited by-同舟云学术

Comparison of non‐volatile degradation products formed from different vegetable oils during deep frying of French fries

Published:2022-06-25 Issue:10 Volume:57 Page:6763-6772
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Chen Jia¹,Zhang Lingyan¹,Zhao Peng²,Wang Jiayun²,Li Qi¹,Yu Xiuzhu¹^ORCID

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 Yangling712100 ShaanxiChina

2. College of Chemistry and Pharmacy Northwest A&F University Yangling712100 ShaanxiChina

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15921

Reference38 articles.

1. Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application

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

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

4. Polar compound composition of four vegetable oils as affected by tert‐butylhydroquinone (TBHQ) and chlorophyll during room‐temperature storage

5. Possible adverse effects of frying with vegetable oils

Cited by 3 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. Study by means of 1H nuclear magnetic resonance of the oxidation process in high oleic sunflower oil and palm oil during deep-frying of fish cakes;Food Research International;2024-03

2. Impacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study;Potato Research;2023-12-22

3. Synthesized alkyl ferulates with different chain lengths inhibited the formation of lipid oxidation products in soybean oil during deep frying;Food Chemistry;2023-06