Oxidative properties and moisture content in repeatedly used oils for French fries and breaded chickens during frying-Reference-Cited by-同舟云学术

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Oxidative properties and moisture content in repeatedly used oils for French fries and breaded chickens during frying

Published:2017-05-17 Issue:6 Volume:119 Page:1600279
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Song JuHee¹,Kim Sunghwa¹,Kim Jisu¹,Kim Mi‐Ja²,Lee Sang‐Mok³,Jang Mun‐Ik³,Lee JaeHwan¹

Affiliation:

1. Department of Food Science and BiotechnologySungkyunkwan UniversitySuwonRepublic of Korea

2. Department of Food and NutritionKangwon National UniversitySamcheokRepublic of Korea

3. Pesticide and Veterinary Drugs in Food Div.Ministry of Food and Drug SafetyOsong‐eupCheongju‐siChungcheongbuk‐do, Republic of Korea

Funder

Ministry of Food and Drug Safety

National Research Foundation of Korea

Korean Ministry of Education, Science and Technology

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600279

Reference30 articles.

1. Chemistry of Deep-Fat Frying Oils

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

3. Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges

4. Dietary advanced lipid oxidation endproducts are risk factors to human health

5. Review of Rapid Tests Available for Measuring the Quality Changes in Frying Oils and Comparison with Standard Methods

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