Effect of frying oil quality and TBHQ on the shelf-life of potato crisps
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference21 articles.
1. Kinetics of lipid oxidation in foods
2. Lipid oxidation in potato chips
3. Oxidation and antioxidants in fat and oil processing
4. Effect of tertiarybutylhydroquinone on lipid oxidation in fish crackers
5. Kinetics of Oxidation of Potato Chips under Constant Temperature and Sine Wave Temperature Conditions
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1. Effect of the phenolic extract of Camellia oleifera seed cake on the oxidation process of soybean oil by 1H nuclear magnetic resonance during frying;LWT;2021-10
2. Transformation of TBHQ in Lard and Soybean Oils During Room Temperature Storage;European Journal of Lipid Science and Technology;2019-07-03
3. Performance of antioxidative compounds under frying conditions: A review;Critical Reviews in Food Science and Nutrition;2015-01-21
4. Fast analysis of synthetic antioxidants in edible vegetable oil using trilinear component modeling of liquid chromatography–diode array detection data;Journal of Chromatography A;2012-11
5. Effects of Gamma Radiation on Tertiary Butylhydroquinone and its Dosimetric Features;Zeitschrift für Naturforschung A;2008-04-01
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