Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants-Reference-Cited by-同舟云学术

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Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants

Published:2019-08-27 Issue:14 Volume:99 Page:6638-6643
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Chen De‐Wei¹²^ORCID,Balagiannis Dimitrios P²,Parker Jane K²

Affiliation:

1. Department of Food ScienceGuangxi University Nanning Guangxi China

2. Department of Food and Nutritional SciencesUniversity of Reading Reading UK

Funder

China Scholarship Council

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9939

Reference32 articles.

1. Key odorants of french fries

2. Identification and olfactometry of French fries flavour extracted at mouth conditions

3. Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils

4. Impact of vacuum frying on quality of potato crisps and frying oil

5. Fatty Acids in Neutral Lipids and Phospholipids from Chicken Tissues

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2. Key aroma compounds associated with umami perception of MSG in fried Takifugu obscurus liver;Food Research International;2024-11

3. Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil;Food Chemistry;2024-09

4. Insight into the Effects of Large Yellow Croaker Roe (Larimichthys Crocea) Phospholipids on the Conformational and Functional Properties of Pork Myofibrillar Protein;2024

5. The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model;Food Chemistry: X;2023-12

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