Natural antioxidants as stabilizers of frying oils*-Reference-Cited by-同舟云学术

Natural antioxidants as stabilizers of frying oils*

Published:2014-04-03 Issue:6 Volume:116 Page:688-706
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Aladedunye Felix Adekunle¹

Affiliation:

1. Working Group for Lipid Research, Department for Safety and Quality of Cereals, Max Rubner‐Institut (MRI)Federal Research Institute for Nutrition and FoodDetmoldGermany

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201300267

Reference203 articles.

1. Determination of polymerized (dimeric and oligomeric) triglycerides content at low level

2. The characterization of antioxidants

3. Testing and comparing oxidative stability of vegetable oils and fats at frying temperature

4. Optimising the baking and frying process using oil‐improving agents

5. New theoretical and practical aspects of the frying process

Cited by 62 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. Effect of amino acids on the formation and distribution of volatile aldehydes in high oleic sunflower oil during frying;Food Research International;2024-09

2. Application of batter coating for modulating oil, texture and structure of fried foods: A review;Food Chemistry;2024-09

3. The Effect of Waxes on Rapeseed Oil Quality and Acrylamide Development in Potato Fries during Deep-Frying;Applied Sciences;2024-08-27

4. Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil;Food Science and Biotechnology;2024-06-24

5. Assessment of lipid profile and antioxidant activity of pulp, shell, and kernel of Moroccan Balanites aegyptiaca fruit;European Journal of Lipid Science and Technology;2024-06-20