Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter-Reference-Cited by-同舟云学术

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Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter

Published:2016-01-21 Issue:10 Volume:118 Page:1495-1506
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Sharayei Parvin¹,Farhoosh Reza²

Affiliation:

1. Khorasan Agricultural and Natural Resources Research CenterMashhadIran

2. Department of Food Science and TechnologyFerdowsi University of MashhadFaculty of AgricultureMashhadIran

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400344

Reference45 articles.

1. Canola Fatty Acids—An Ideal Mixture for Health, Nutrition, and Food Use

2. Development of steryl ester analysis for the detection of admixtures of vegetable oils

3. Recovery of used frying oils with adsorbent combinations: refrying and frequent oil replenishment

4. Frying performance of genetically modified canola oils

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3. Genetic Algorithm Predicts Blended Oil Formulations with Improved Nutrition, Prolonged Frying Life, and Low Cost;ACS FOOD SCI TECHNOL;2022

4. Genetic Algorithm Predicts Blended Oil Formulations with Improved Nutrition, Prolonged Frying Life, and Low Cost;ACS Food Science & Technology;2022-10-10

5. Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use;Food Reviews International;2022-04-10

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