Deep-fat Frying Using Soybean Oil-based Diacylglycerol-Palm Olein Oil Blends: Thermo-oxidative Stability, 3-MCPDE and Glycidyl Ester Formation-Reference-Cited by-同舟云学术

Deep-fat Frying Using Soybean Oil-based Diacylglycerol-Palm Olein Oil Blends: Thermo-oxidative Stability, 3-MCPDE and Glycidyl Ester Formation

Published:2023 Issue:5 Volume:72 Page:533-541
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Lee Yi Jane¹,Khor Yih Phing²,Kadir Nur Shafika Abdul¹,Lan Dongming¹,Wang Yonghua¹,Tan Chin Ping³

Affiliation:

1. School of Food Science and Engineering, South China University of Technology

2. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia

3. School of Biological Science and Food Engineering, Chuzhou University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/72/5/72_ess22361/_pdf

Reference37 articles.

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2. 2) Lee, Y.-Y.; Tang, T.-K.; Phuah, E.-T.; Tan, C.-P.; Wang, Y. et al. Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review. Crit. Rev. Food Sci. Nutr. 60, 2509-2525 (2020). doi: 10.1080/10408398.2019.1650001

3. 3) Aniołowska, M.; Kita, A. The effect of type of oil and degree of degradation on glycidyl esters content during the frying of French fries. J. Am. Oil Chem. Soc. 92, 1621-1631 (2015). doi: 10.1007/s11746-015-2715-3

4. 4) Li, D.; Qin, X.; Sun, B.; Wang, W.; Wang, Y. A feasible industrialized process for producing high purity diacylglycerols with no contaminants. Eur. J. Lipid Sci. Technol. 121, 1900039 (2019). doi: 10.1002/ejlt.2019 00039

5. 5) IARC. Some chemicals present in industrial and consumer products, food and drinking-water. in IARC Monographs on the Evaluation of Carcinogenic Risks to Humans. International Agency for Research on Cancer, pp. 349-374 (2013).

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