Monitoring compositional changes in sunflower oil‐derived deep‐frying media by 1 H Nuclear Magnetic Resonance
Author:
Affiliation:
1. Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU)VitoriaSpain
Funder
Ministerio de Economía y Competitividad
Eusko Jaurlaritza
Euskal Herriko Unibertsitatea
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500270
Reference26 articles.
1. Improvement the stability of fried sunflower oil by using different levels of pomposia (Syzyygium cumini);Ali R. F. M.;Electron. J. Environ. Agric. Food Chem,2010
2. Use of sunflower oil mixed with jojoba and paraffin oils in deep-fat frying process
3. Effect of energy transfer conditions on the chemical degradation of frying oil
4. Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil
5. Sunflower oil used for frying: Combination of column, gas and high-performance size-exclusion chromatography for its evaluation
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