Cyclic fatty acids in sunflower oils during frying of frozen foods with oil replenishment-Reference-Cited by-同舟云学术

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Cyclic fatty acids in sunflower oils during frying of frozen foods with oil replenishment

Published:2007-02 Issue:2 Volume:109 Page:165-173
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Romero Antonio¹,Bastida Sara²,Sánchez‐Muniz Francisco J.³

Affiliation:

1. Laboratorio Anayco, S.L., Málaga, Spain

2. Departamento de Carnes y Productos Cárnicos, Instituto del Frío, CSIC, Madrid, Spain

3. Departamento de Nutrición y Bromatología I (Nutrición), Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, Spain

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200600206

Reference34 articles.

1. Effect of frying and thermal oxidation on olive oil and food quality.

2. Some Nutritional Aspects of Olive Oil

3. Saturated bicyclic fatty acids formed in heated sunflower oils

4. Cyclic fatty acids: Natural sources, formation durin heat treatment, synthesis and biological properties

Cited by 13 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. Effects of frying oil type on its stability and composition of fried food;Czech Journal of Food Sciences;2022-04-15

2. Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review;Comprehensive Reviews in Food Science and Food Safety;2015-07-03

3. Influence of Picual Olive Ripening on Virgin Olive Oil Alteration and Stability during Potato Frying;Journal of Agricultural and Food Chemistry;2014-11-20

4. Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content;Food Chemistry;2013-12

5. Plasma Modified Membrane for Daily Recovery of Oil from Repeated Frying Operation with Frequent Oil Replenishment;Journal of the American Oil Chemists' Society;2013-09-28

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