Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils-Reference-Cited by-同舟云学术

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

Published:2016-11-16 Issue:47 Volume:64 Page:9107-9115
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Thürer Alice¹,Granvogl Michael²

Affiliation:

1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lise-Meitner-Straße 34, D-85354 Freising, Germany

2. Lehrstuhl für Lebensmittelchemie, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b04749

Reference47 articles.

1. Content of trans,trans ‐2,4‐decadienal in deep‐fried and pan‐fried potatoes

2. Volatile lipid oxidation products

3. Effect of fatty acid composition of oils on flavor and stability of fried foods

4. Comparison of flavor compounds of potato chips fried in palmolein and silicone fluid

Cited by 58 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. Characterization of cooked off-flavor volatile sulfur-containing compounds in green tea and their thermal inhibition via (−)-epigallocatechin gallate;Food Chemistry;2025-01

2. Capture of single or multiple reactive carbonyl species by mangiferin under high temperatures;Food Chemistry;2024-12

3. Reduction of Asparagine and Reducing Sugar Content, and Utilization of Alternative Food Processing Strategies in Mitigating Acrylamide Formation—A Review;Food and Bioprocess Technology;2024-09-02

4. Lipid oxidation promotes acrylamide formation in lipid-rich systems;Acrylamide in Food;2024

5. Elimination of Acrolein by Disodium 5′-Guanylate or Disodium 5′-Inosinate at High Temperature and Its Application in Roasted Pork Patty;Journal of Agricultural and Food Chemistry;2023-12-11