Nutrition, sensory evaluation, and performance analysis of hydrogenated frying oils-Reference-Cited by-同舟云学术

Nutrition, sensory evaluation, and performance analysis of hydrogenated frying oils

Published:2009-11-18 Issue:8 Volume:60 Page:647-661
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Hack Danielle M.,Bordi Peter L.,Hessert S. William

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.3109/09637480802011128

Reference9 articles.

1. Boskou D, Elmadfa I. 1991. Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures. Lancaster, PA: Technomic Publishing. pp 16–18, 69–105, 143–145, 239–245.

2. Trans-fatty acids: A regulatory update

3. Erickson M. 2007. Deep frying: Deep frying chemistry, nutrition, and practical applicatio. 2nd ed. Champagne, IL: AOCS Press. pp 22–44, 399–404.

4. Hasert RC. 1991. Introduction to fats and oils technology. Champaign, IL: American Oil Chemists’ Society. pp 114–136.

5. Trans Fatty Acids and Their Effects on Lipoproteins in Humans

Cited by 3 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. A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils;International Journal of Food Properties;2016-10-13

2. Fortification of Foods with Omega-3 Polyunsaturated Fatty Acids;Critical Reviews in Food Science and Nutrition;2013-11-04

3. Frying of Foods;Handbook of Food Safety Engineering;2012-11-20