Short-chain fatty acids as marker for the degradation of frying fats and oils-Reference-Cited by-同舟云学术

Short-chain fatty acids as marker for the degradation of frying fats and oils

Published:2008-03 Issue:3 Volume:20 Page:60-63
ISSN:0956-666X
Container-title:Lipid Technology
language:en
Short-container-title:Lipid Technology

Author:

Brühl Ludger,Matthäus Bertrand

Publisher

Wiley

Subject

General Biochemistry, Genetics and Molecular Biology,Food Science,Control and Systems Engineering

Reference7 articles.

1. German Society for Fat Science (2000) Recommendations of the “3rd International Symposium on Deep Fat Frying – Optimal Operation” Eur. J. Lipid Sci. Technol., 102, 594.

2. et al. (2007) Ensuring the Safety and Quality of Fried Foods Food Safety Magazine, 06.

3. Quality of used frying fats and oils: comparison of rapid tests based on chemical and physical oil properties

4. Octanoate: An assay for oxidative deterioration in oils and fats

5. Short-Chain Fatty Acid Formation during Thermoxidation and Frying

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