Active Cooling of Oil after Deep-frying-Reference-Cited by-同舟云学术

Active Cooling of Oil after Deep-frying

Published:2017 Issue:10 Volume:66 Page:1095-1100
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Totani Nagao¹,Yasaki Naoko¹,Doi Rena¹,Hasegawa Etsuko¹

Affiliation:

1. Faculty of Nutrition, Kobe-Gakuin University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/66/10/66_ess17037/_pdf

Reference19 articles.

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2. 2) Gerde, J.A.; Hammond, E.G.; White, P.J. An influence of polydimethylsiloxane on the degradation of soybean oil at frying temperature. J. Am. Oil Chem. Soc. 88, 1573-1579 (2011).

3. 3) Yawata, M.; Iwahashi, M.; Hori, R.; Shiramasa, H.; Totani, N. The antioxidation mechanism of polydimethylsiloxane in oil. J. Oleo Sci. 64, 853-859 (2015).

4. 4) Allouche, Y.; Jimenez, A.; Gaforio,J.J.; Uceda, M.; Beltran, G. How heating affects extra virgin olive oil quality indexes and chemical composition. J. Agric. Food Chem. 55, 9646-9654 (2007).

5. 5) Andrikopoulos, N.K.; Dedousis, G.V.Z.; Faliera, A.; Kalogeropoulos, N.; Hatzinicola, H. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes. Int. J. Food Sci. Nutr. 53, 351-363 (2002).

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