Impact of Frying on Changes in Clam ( Ruditapes philippinarum ) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration-Reference-Cited by-同舟云学术

Impact of Frying on Changes in Clam ( Ruditapes philippinarum ) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration

Published:2019-10 Issue:12 Volume:96 Page:1367-1377
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Liu Zhong‐Yuan¹,Zhou Da‐Yong¹²^ORCID,Rakariyatham Kanyasiri¹²,Xie Hong‐Kai³,Li De‐Yang¹,Zhu Bei‐Wei¹²³⁴,Shahidi Fereidoon⁵

Affiliation:

1. School of Food Science and TechnologyDalian Polytechnic University, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China

2. National Engineering Research Center of Seafood, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China

3. Beijing Advanced Innovation Centre of Food Nutrition and Human HealthChina Agricultural University, Qinghua East Road, Haidian District Beijing 100083 China

4. Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Dagu South Road, Hexi District Tianjin 300457 PR China

5. Department of BiochemistryMemorial University of Newfoundland, 230 Elizabeth Ave. St. John's NL A1B3X9 Canada

Funder

Innovative Research Group Project of the National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12293

Reference44 articles.

1. Occurrence of phytoplankton in the water and gut of the Volta clam (Galatea paradoxa born 1778) from the lower Volta estuary, Ghana;Amoah C. M.;Journal of the Ghana Science Association,2009

2. Effects of boiling, deep-frying, and microwave treatment on the proximate composition of rainbow trout fillets: changes in fatty acids, total protein, and minerals

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