Rapid Assessment of Deep Frying Oil Quality as Well as Water and Fat Contents in French Fries by Low-Field Nuclear Magnetic Resonance
Author:
Affiliation:
1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Funder
Ministry of Science and Technology of the People's Republic of China
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b05639
Reference33 articles.
1. Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process
2. Characterization of tocopherols, tocotrienols and total carotenoids in deep-fat fried French fries
3. Fried potatoes: Impact of prolonged frying in monounsaturated oils
4. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects
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