Determination of Polar Components in Frying Oils by Fourier-Transform Near-Infrared Spectroscopy-Reference-Cited by-同舟云学术

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Determination of Polar Components in Frying Oils by Fourier-Transform Near-Infrared Spectroscopy

Published:2015 Issue:3 Volume:64 Page:255-261
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Chen Xiumei¹,Yu Xiuzhu¹,Wang Yage¹,Yang Yandie¹,Zhang Jingya¹

Affiliation:

1. College of Food Science and Engineering, Northwest A&F University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/64/3/64_ess14227/_pdf

Reference26 articles.

1. 1) Firestone, D.; Gupta, M.; Warner, K.; White, P. Frying technology and practices. AOCS Press:Champaign, IL.PP. 200-216 (2004).

2. 2) Saguy, I. S.; Dana, D. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. J. Food Eng. 56, 143-152 (2003).

3. 3) Gertz, C. Chemical and physical parameters as quality indicators of used frying fats. Eur. J. Lipid Sci. Tech. 102, 566-572 (2000).

4. 4) Karakaya, S.; Simsek, S. Changes in total polar compounds, peroxide value, total phenols and antioxidant activity of various oils used in deep fat frying. J. Am. Oil Chem. Soc. 88, 1361-1366 (2011).

5. 5) Dobarganes, M.; Velasco, J.; Dieffenbacher, A. Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats: results of collaborative studies and the standardized method (Technical report). Pure Appl. Chem. 72, 1563-1575 (2000).

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