Analysis of Carbonyl Value of Frying Oil by Fourier Transform Infrared Spectroscopy
Author:
Affiliation:
1. Akita Prefectural University
2. Zhaoqing University
3. Nanjing University of Technology
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/64/4/64_ess14201/_pdf
Reference36 articles.
1. 1) Blumenthal, M. M. A new look at the chemistry and physics of deep-fat frying. Food Technol. 45, 68-71 (1991).
2. 2) White, P. J. Methods for measuring changes in deep-fat frying oils. Food Technol. 45, 75-80 (1991).
3. 3) Clark, W. L.; Serbia, G. W. Safety aspects of frying fats and oils. Food Technol. 45, 84-89 (1991).
4. 4) Tyagi, V. K.; Vasishtha, A. K. Changes in the characteristics and composition of oils during deep-fat frying. J. Am. Oil Chem. Soc. 73, 499-506 (1996).
5. 5) Frankel, E. N. Secondary products of lipid oxidation. Chem. Phys. Lipids 44, 73-85 (1987).
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