Formation oftransfatty acids during the frying of chicken fillet in corn oil
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2013.858237
Reference18 articles.
1. Degradation and Nutritional Quality Changes of Oil During Frying
2. Analysis of trans fatty acids in deep frying oils by three different approaches
3. Do trans fatty acids from industrially produced sources and from natural sources have the same effect on cardiovascular disease risk factors in healthy subjects? Results of the trans Fatty Acids Collaboration (TRANSFACT) study
4. Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures
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2. Influence of Heating during Cooking on Trans Fatty Acid Content of Edible Oils: A Systematic Review and Meta-Analysis;Nutrients;2022-04-02
3. Novel Water–Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck;Foods;2022-02-22
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