Rapid Determination of Total Polar Compounds in Frying Oil Using ATR‐FTIR Combined with Extended Partial Least Squares Regression-Reference-Cited by-同舟云学术

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Rapid Determination of Total Polar Compounds in Frying Oil Using ATR‐FTIR Combined with Extended Partial Least Squares Regression

Published:2020-03-12 Issue:5 Volume:122 Page:1900432
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Liu Xiaoying¹,Ye Qin¹²,Xiao Chaogeng²,Zou Ying³,Meng Xianghe¹^ORCID

Affiliation:

1. College of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 P. R. China

2. Institute of Food Sciences Zhejiang Academy of Agricultural Sciences Hangzhou 310014 P. R. China

3. Wenzhou Vocational College of Science and Technology Wenzhou 325006 P. R. China

Funder

National Natural Science Foundation of China

Science and Technology Department of Zhejiang Province

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201900432

Reference42 articles.

1. Quality control of used deep‐frying oils

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

3. Chemical and physical parameters as quality indicators of used frying fats

4. Regulating the use of degraded oil/fat in deep‐fat/oil food frying

Cited by 7 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 on characterization of multisource edible oils containing chia seed oil and self-stable vegetable oils;Journal of Food Measurement and Characterization;2023-07-03

2. The Characteristics and Analysis of Polar Compounds in Deep-Frying Oil: a Mini Review;Food Analytical Methods;2022-05-31

3. Qualitative and Quantitative Analysis of Oxidative Degradation Products in Frying Oil by Three-Dimensional Fluorescence Spectroscopy with Metalloporphyrin-Based Sensor;Food Analytical Methods;2022-01-08

4. Frying and stability of high-oleic oils;High Oleic Oils;2022

5. The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives;Food Chemistry;2021-12

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