Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review-Reference-Cited by-同舟云学术

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Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review

Published:2015-11-27 Issue:3 Volume:40 Page:371-390
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Nayak Prakash Kumar¹²,Dash Uma³,Rayaguru Kalpana⁴,Krishnan Keasvan Radha¹

Affiliation:

1. Department of Food Processing Technology; Central Institute of Technology; Kokrajhar Assam 783370 India

2. Center for Food Sc. & Technology; Sambalpur University; Odisha India

3. Department of Chemistry; Rajendra (Auto.) College; Balangir Odisha India

4. Department of Agricultural Processing and Food Engineering; CAET; OUAT; Bhubaneswar Odisha India

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12215/fullpdf

Reference110 articles.

1. Some physico-chemical properties of Moringa oleifera seed oil extracted using solvent and aqueous enzymatic methods;Abdulkarim;Food Chem.,2005

2. The temperature dependence of dynamic viscosity for some vegetable oils;Abramovic;Acta Chim. Slov.,1998

3. Survey of quality of used frying oils from restaurants;Al-Kahtani;J. Am. Oil Chem. Soc.,1991

4. Degradation and nutritional quality changes of oil during frying;Aladedunye;J. Am. Oil Chem. Soc.,2009

5. Frying stability of high oleic sun flower oils as affected by composition of tocopherols isomers and linoleic acid content;Aladedunye;Food Chem.,2013

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