Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying-Reference-Cited by-同舟云学术

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Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying

Published:2015-08-07 Issue:4 Volume:118 Page:524-531
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Wang Sheng‐Nan¹,Sui Xiao‐Nan¹,Wang Zhong‐Jiang¹,Qi Bao‐Kun¹,Jiang Lian‐Zhou¹,Li Yang¹,Wang Rui¹,Wei Xun²

Affiliation:

1. College of Food ScienceNortheast Agricultural UniversityHarbinP. R. China

2. China Rural Technology Development CenterBeijingP. R. China

Funder

Synergetic Innovation Center of Food Safety and Nutrition

Key Program of National Natural Science Foundation of China

National Soybean Industrial Technology System

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500085

Reference37 articles.

1. Quality control of used deep‐frying oils

2. French Fries oleuropein content during the successive deep frying in oils enriched with an olive leaf extract

3. Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying

4. Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content

5. The analysis of trans fatty acid profiles in deep frying palm oil and chicken fillets with an improved gas chromatography method

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