Effects of sugar, salt and water on soybean oil quality during deep-frying

被引：0
|
作者：
机构：
[1] Chu, Yan-Hwa
[2] Luo, Shiuan
来源：
Chu, Yan-Hwa | 1600年 / American Oil Chemists' Soc, Champaign, IL, United States卷 / 71期
关键词：
Vegetable oils;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [21] Tests to monitor quality of deep-frying fats and oils
    Stier, RF
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2004, 106 (11) : 766 - 771
  • [22] Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep-Frying and Pan-Frying
    Padovan, Andrea
    Moret, Sabrina
    Bortolomeazzi, Renzo
    Moret, Erica
    Conchione, Chiara
    Conte, Lanfranco S.
    Bruehl, Ludger
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2020, 122 (05)
  • [23] Changes in the frying medium during deep-frying of food rich in proteins and carbohydrates
    Tynek, M
    Hazuka, Z
    Pawlowicz, R
    Dudek, M
    JOURNAL OF FOOD LIPIDS, 2001, 8 (04) : 251 - 261
  • [24] Quality Assessment of Deep-Frying Palm Oil by Impedimetric Sensing with a Simple and Economic Electrochemical Cell
    Kung, Yi
    Hsieh, Bo-Chuan
    SENSORS, 2021, 21 (21)
  • [25] Effect of Sesamolin on the Quality of Soybean Oil during the Frying Process
    Zhang, Lixia
    Lu, Xin
    Song, Guohui
    Wang, Meng
    Sun, Qiang
    Huang, Jinian
    Shipin Kexue/Food Science, 2018, 39 (01): : 78 - 83
  • [26] Modified Chinese quince oligomeric proanthocyanidin protects deep-frying oil quality by inhibiting oxidation
    Zhang, Run-Yang
    Kong, Wan-Qing
    Qin, Zhao
    Liu, Hua-Min
    Wang, Xue-De
    FOOD CHEMISTRY, 2024, 444
  • [27] Interactions between fat and food during deep-frying
    Dobarganes, C
    Márquez-Ruiz, G
    Velasco, J
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2000, 102 (8-9) : 521 - 528
  • [28] Aerobic-liquor treatment improves the quality and deep-frying performance of refined palm oil
    Chew, Chien Lye
    Ab Karim, Nur Azwani
    Quek, Wei Ping
    Wong, See Kiat
    Lee, Yee-Ying
    Chan, Eng-Seng
    FOOD CONTROL, 2021, 126
  • [29] Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps
    S. Reyniers
    N. De Brier
    N. Ooms
    S. Matthijs
    A. Piovesan
    P. Verboven
    K. Brijs
    R. G. Gilbert
    J. A. Delcour
    Nature Food, 2020, 1 : 736 - 745
  • [30] Plant phenolic extracts for the quality protection of frying oil during deep frying:Sources,effects,and mechanisms
    Fa Wang
    Yixi Sun
    Shanshan Li
    Jing Yan
    Wen Qin
    Ahmed S.M.Saleh
    Qing Zhang
    Grain&OilScienceandTechnology, 2023, 6 (03) : 148 - 161
12345