Effect of α-tocopherol on the oil absorption of French fries based on physicochemical characteristics of frying oil and the morphology of French fries

被引：0
|
作者：
Zhang, Hai-long [1 ,2 ,3 ,4 ]
Liu, Yi-hai [3 ]
Wang, Zhi-xian [3 ]
Zhang, Hai-ming [3 ]
Hu, Chun [1 ,2 ,3 ,4 ]
Zhang, Wei-nong [1 ,2 ,3 ,4 ]
Du, Jing [1 ,2 ,3 ]
机构：
[1] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan,430023, China
[2] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan,430023, China
[3] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan,430023, China
[4] Engineering Research Center of Lipid-based Fine Chemicals of Hubei Province, Wuhan,430023, China
来源：
LWT | 2024年 / 210卷
关键词：
D O I：
10.1016/j.lwt.2024.116841
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [1] Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil
    Devseren, Esra
    Okut, Dilara
    Koc, Mehmet
    Ocak, Ozgul Ozdestan
    Karatas, Haluk
    Kaymak-Ertekin, Figen
    [J]. ACTA CHIMICA SLOVENICA, 2021, 68 (01) : 25 - 36
  • [2] Lipid concomitant γ-oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil
    Zhang, Hai-long
    Wang, Zhi-xian
    Wang, Kun-li
    Du, Jing
    He, Jun-bo
    Zhang, Wei-nong
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2024, 104 (06) : 3246 - 3255
  • [3] The influence of oil type and frying temperatures on the texture and oil content of French fries
    Kita, A
    Lisinska, G
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2005, 85 (15) : 2600 - 2604
  • [4] Inhibitory effect of chitosan coating on oil absorption in French fries based on starch structure and morphology stability
    Li, Ying
    Li, Zihao
    Guo, Qi
    Kong, Baohua
    Liu, Qian
    Xia, Xiufang
    [J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2022, 219 : 1297 - 1307
  • [5] Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein
    Tabee, Elham
    Jagerstad, Margaretha
    Dutta, Paresh C.
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2009, 86 (09) : 885 - 893
  • [6] CHANGES OF HYDROGENATED SUNFLOWER SEED OIL DURING FRENCH FRYING AND STORAGE OF FRENCH FRIES
    POKORNY, J
    GAVULA, I
    KUNDU, MK
    [J]. SBORNIK VYSOKE SKOLY CHEMICKO-TECHNOLOGICKE V PRAZE-POTRAVINY, 1976, E 48 : 13 - 32
  • [7] Effect of microwave frying on the physicochemical properties of palm olein and French fries
    How, Yu Hsuan
    Nyam, Kar Lin
    Lee, Xian Wei
    Akanda, Md Jahurul Haque
    Tan, Chin Ping
    [J]. JAOCS, Journal of the American Oil Chemists' Society, 2024,
  • [8] Effect of microwave frying on the physicochemical properties of palm olein and French fries
    How, Yu Hsuan
    Nyam, Kar Lin
    Lee, Xian Wei
    Akanda, Md Jahurul Haque
    Tan, Chin Ping
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2024,
  • [9] Evaluation of the effects of intermittent frying in French fries and frying oil on monochloropropanediols, glycidols and acrylamide
    Pantalone, Sara
    Verardo, Vito
    Zafra-Gomez, Alberto
    Guerra-Hernandez, Eduardo
    Cichelli, Angelo
    D'Alessandro, Nicola
    Gomez-Caravaca, Ana Maria
    [J]. FOOD CONTROL, 2023, 150
  • [10] Effect of Oil Types and Frying Cycles on Flavor Compounds of French Fries during Deep-frying.
    Xu, Lirong
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2020, 97 : 15 - 15
12345