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
  • [31] Plant phenolic extracts for the quality protection of frying oil during deep frying: Sources, effects, and mechanisms
    Wang F.
    Sun Y.
    Li S.
    Yan J.
    Qin W.
    Saleh A.S.M.
    Zhang Q.
    Grain and Oil Science and Technology, 2023, 6 (03): : 148 - 161
  • [32] Evaluation of commercially available rapid test kits for the determination of oil quality in deep-frying operations
    Bonsai, Geeta
    Zhou, Weibiao
    Barlow, Philip J.
    Joshi, Pranav
    Neo, Fung Leng
    Lo, Hui Ling
    FOOD CHEMISTRY, 2010, 121 (02) : 621 - 626
  • [33] Effect of oil type and batter ingredients on the properties of deep-frying flakes
    Surojanametakul, Vipa
    Karnasuta, Sujinna
    Satmalee, Prajongwate
    FOOD SCIENCE AND TECHNOLOGY, 2020, 40 : 592 - 596
  • [34] Effects of deep-frying oil on blood pressure and oxidative stress in spontaneously hypertensive and normotensive rats
    Yen, Pei-Ling
    Chen, Bing-Huei
    Yang, Feili Lo
    Lu, Yi-Fa
    NUTRITION, 2010, 26 (03) : 331 - 336
  • [35] Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness
    Lin, Hong-Ting Victor
    Hou, Po-Han
    Sung, Wen-Chieh
    FOODS, 2021, 10 (12)
  • [36] The Characteristics and Analysis of Polar Compounds in Deep-Frying Oil: a Mini Review
    Cao, Xinyu
    Li, Xue
    Shu, Nanxi
    Tan, Chin Ping
    Xu, Yong-Jiang
    Liu, Yuanfa
    FOOD ANALYTICAL METHODS, 2022, 15 (10) : 2767 - 2776
  • [37] The Characteristics and Analysis of Polar Compounds in Deep-Frying Oil: a Mini Review
    Xinyu Cao
    Xue Li
    Nanxi Shu
    Chin Ping Tan
    Yong-Jiang Xu
    Yuanfa Liu
    Food Analytical Methods, 2022, 15 : 2767 - 2776
  • [38] REDUCTION OF LINOLEIC-ACID CONTENT IN FATS AND OILS DURING FRYING AND DEEP-FRYING
    EDER, S
    GUHR, G
    FETTE SEIFEN ANSTRICHMITTEL, 1979, 81 (06): : 251 - 251
  • [39] Modeling of oil dripping during deep-frying: New highlights to reduce oil uptake in fried products drastically
    Touffet, Maxime
    Trystram, Gilles
    Vitrac, Olivier
    FOOD AND BIOPRODUCTS PROCESSING, 2023, 138 : 181 - 197
  • [40] Dynamic changes of 3-MCPD esters and glycidyl esters contents as well as oil quality during repeated deep-frying
    Xu, Minwei
    Thompson, Asunta
    Chen, Bingcan
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 153
12345