Ensuring the health and safety of fried foods-Reference-Cited by-同舟云学术

Ensuring the health and safety of fried foods

Published:2013-08 Issue:8 Volume:115 Page:956-964
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Stier Richard F.¹

Affiliation:

1. Consuting Food ScientistsSonomaCAUSA

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201300180

Reference14 articles.

1. Recommendations for the 3rd International Symposium on Deep‐Fat Frying – Optimal Operation;German Society for Fat Science;Eur. J. Lipid Sci. Technol.,2000

2. A new look at the chemistry and physics of deep fat frying;Blumenthal M. M.;Food Technol.,1991

3. Properties of doughnut frying fat;Stern S.;Cereal Sci. Today,1959

4. A measurement of frying fat deterioration: A brief review;Fritsch C. W.;J. Am. Oil Chem. Soc.,1981

5. The practice of deep‐fat frying;Robertson C. J.;Food Technol.,1967

Cited by 46 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. Application of batter coating for modulating oil, texture and structure of fried foods: A review;Food Chemistry;2024-09

2. Effect of butylated hydroxyanisole and α‐tocopherol on the oxidative stability of palm olein during microwave heating;International Journal of Food Science & Technology;2024-07-25

3. Qualitative Parameters and Deterioration Kinetics of Palm Oil, Shea Butter and Their Blend Use for Frying Cheese;2024-06-19

4. Development of a Mass Spectrometry-Based Method for Quantification of Total Cashew Protein in Roasting Oil;Journal of AOAC International;2024-03-01

5. Extending the Lifetime of Frying Oil through Optimization of Fryer Cleaning;Journal of Oleo Science;2024