Effect of free fatty acids on the flavour of frying oil-Reference-Cited by-同舟云学术

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Effect of free fatty acids on the flavour of frying oil

Published:1991 Issue:10 Volume:35 Page:1071-1075
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Ledahudec J.,Pokorný J.

Publisher

Wiley

Subject

Food Science

Reference18 articles.

1. in: Flavor chemistry of lipid foods. Ed. by. and . p. 113. American Oil Chemists' Society, Champaign, IL, 1989.

2. Optimum frying: Theory and Practice, 2nd ed. Libra, Piscataway 1987.

3. Bitterness of Lipids

4. Oxidized phosphatidylcholines from defatted soybean flakes taste bitter

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1. Effect of pH on Rhodomonas salina growth, biochemical composition, and taste, produced in semi-large scale under sunlight conditions;Journal of Applied Phycology;2022-04-06

2. Replacing soybean meal with rapeseed meal and faba beans in a growing-finishing pig diet: Effect on growth performance, meat quality and metabolite changes;Meat Science;2020-08

3. A Review of the Evidence Supporting the Taste of Non‐esterified Fatty Acids in Humans;Journal of the American Oil Chemists' Society;2016-09

4. Heterogeneous Solid Acid Catalysts for Esterification of Free Fatty Acids;Catalysis Surveys from Asia;2014-01-28

5. Flavour and aroma development in frying and fried food;Frying;2001

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