Author:
Totani Nagao,Yawata Miho,Mori Terutoshi,Hammond Earl G.
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Reference17 articles.
1. 1) Totani, N.; Tateishi, S.; Mori, T.; Hammond, E. G. Oxidation of frying oils during intermittent usage. J. Oleo Sci. 61, 601-607 (2012).
2. 2) Totani, N.; Tateishi, S.; Chiue, H.; Mori, T. Color and chemical properties of oil used for deep frying on a large scale. J. Oleo Sci. 61, 121-126 (2012).
3. 3) Andrikopoulos, N. K.; Dedoussis, G. V.; Falirea, A.; Kalogeropoulos, N.; Hatzinikola, H. S. Determination 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).
4. 4) Gerde, J. A.; Hammond, E. G.; White, P. J. Influence of polydimethylsiloxane on the oxygen concentration of oil at various temperature. J. Am. Oil Chem. Soc. 88, 925-929 (2011).
5. 5) Totani, N.; Nishinaka, M.; Tateishi, S.; Morita, A.; Kida, H. A novel weight-loss dieting oil prepared with vegetable protein. J. Oleo Sci. 59, 41-48 (2010).
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