Analysis and Detection of Edible Oil Oxidation-Reference-Cited by-同舟云学术

Analysis and Detection of Edible Oil Oxidation

Published:2016-09 Issue:8-9 Volume:28 Page:145-148
ISSN:0956-666X
Container-title:Lipid Technology
language:en
Short-container-title:Lipid Technology

Author:

Li Jinwei¹,Sun Xuyuan¹,Liu Yuanfa¹

Affiliation:

1. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; China 214122

Funder

National Natural Science Foundation of China

Public sector research special food

Collaborative innovation center of food safety and quality control in Jiangsu Province and Beijing Municipal Science and Technology Project

Beijing Municipal Science and Technology Project

Publisher

Wiley

Subject

General Biochemistry, Genetics and Molecular Biology,Food Science,Control and Systems Engineering

Reference26 articles.

1. The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep-fat frying

2. Mechanisms and Factors for Edible Oil Oxidation

3. Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

4. Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils

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