Influence of the Essential Oil of <i>Foeniculum vulgare</i> Mill. on Sunflower Oil during the Deep-frying Process of Chinese <i>Maye</i>
Author:
Affiliation:
1. College of Food Science and Engineering, Henan 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/72/11/72_ess23105/_pdf
Reference42 articles.
1. 1) Yu, K.S.; Cho, H.; Hwang, K.T. Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips. Food Sci. Biotechnol. 27, 651-659 (2018).
2. 2) Romanić, R.; Lužaić, T.; Grgić, K. Examining the possibility of improving the properties of sunflower oil in order to obtain a better medium for the process of frying food. The 1st International Electronic Conference on Food Science and Functional Foods (2020).
3. 3) Morales, G.; Jimenez, M.; Garcia, O.; Mendoza, M.R.; Beristain, C.I. Effect of natural extracts on the formation of acrylamide in fried potatoes. LWT - Food Sci. Technol. 58, 587-593 (2014).
4. 4) Gupta, M.K.J.J.W.; Sons Inc. N.J. Frying Oils, Bailey’s Industrial Oil and Fat Products. Kaivan Bahmani; Ali Izadi Darbandi; Hossein Ali Ramshini; Narges Moradi; Akbari, A. Agro-morphological and phytochemical diversity of various Iranian fennel landraces. Ind. Crops Prod. 77, 282-294 (2015).
5. 5) Man, Y.B.C.; Jaswir, I. Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying. Food Chem. 69, 301-307 (2000).
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