Sunflower Oil–Beeswax Oleogels Are Promising Frying Medium for Potato Strips-Reference-Cited by-同舟云学术

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Sunflower Oil–Beeswax Oleogels Are Promising Frying Medium for Potato Strips

Published:2021-08-15 Issue:10 Volume:123 Page:2100063
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Aydeniz Guneser Buket¹,Yılmaz Emin²^ORCID,Uslu Eda Keskin³

Affiliation:

1. Department of Food Engineering Engineering Faculty Usak University Usak 64000 Turkey

2. Department of Food Engineering Engineering Faculty Canakkale Onsekiz Mart University Canakkale Kepez 17100 Turkey

3. Department of Food Processing Ezine Vocational College Canakkale Onsekiz Mart University Ezine Kepez 17100 Turkey

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202100063

Reference27 articles.

1. Performance of antioxidative compounds under frying conditions: A review

2. Deep fat frying of foods: A critical review on process and product parameters

3. A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards

4. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects

5. Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Oleogel-based frying medium: influence of rice bran wax-canola oil oleogel on volatile profile in fried fish fillets;Discover Food;2024-09-09

2. The Effect of Waxes on Rapeseed Oil Quality and Acrylamide Development in Potato Fries during Deep-Frying;Applied Sciences;2024-08-27

3. Evaluation of soybean oil‐wax oleogel as a healthy ingredient for aerogel whipped cream rich in unsaturated fatty acids;Journal of Food Science;2024-08-26

4. Sunflower oil‐soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut;Journal of the American Oil Chemists' Society;2024-07-24

5. Bioactive oleogel from supercritical carbon dioxide extracted walnut (Juglans regia L.) oil as a butter substitute and utilization of the spent residue in cookie formulations;Journal of Agriculture and Food Research;2023-12

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