SCOPUS 정보 검색 플랫폼 - 논문 보기

메뉴 건너뛰기

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 2, 2002, Pages 133-137

A kinetic study of oil deterioration during frying and a comparison with heating

(3) Houhoula, Dimitra P a Oreopoulou, Vassiliki a Tzia, Constantina a

a NATIONAL TECHNICAL UNIVERSITY OF ATHENS (Greece)

Author keywords

Conjugated compounds; Frying kinetics; Oil deterioration; p Anisidine value; Polar compounds

Indexed keywords

CORRELATION METHODS; DETERIORATION; HEATING; OLEIC ACID; RATE CONSTANTS; TEMPERATURE DISTRIBUTION; THERMOOXIDATION;

FRYING KINETICS;

COTTONSEED OIL;

GOSSYPIUM HIRSUTUM; MICROPUS; SOLANUM TUBEROSUM;

EID: 0036474006 PISSN: 0003021X EISSN: None Source Type: Journal
DOI: 10.1007/s11746-002-0447-0 Document Type: Article

Times cited : (83)

References (21)

1
- 0018024752
- Chemical reactions involved in deep-fat frying of foods
- (1978) J. Am. Oil Chem. Soc. , vol.55 , pp. 718-727
- Chang, S.S.¹ Peterson, R.J.² Ho, C.-T.³

2
- 51249187069
- Measurements of frying fat deterioration: A brief review
- (1981) J. Am. Oil Chem. Soc. , vol.58 , pp. 272-274
- Fritsch, C.W.¹

3
- 84951672075
- Quality control in the use of deep frying oils
- (1984) J. Am. Oil Chem. Soc. , vol.61 , pp. 1102-1108
- Stevenson, S.G.¹ Vaisey-Genser, M.² Eskin, N.A.M.³

4
- 0002381592
- Methods for measuring changes in deep-fat frying oils
- (1991) Food Technol. , vol.45 , Issue.2 , pp. 75-80
- White, P.J.¹

5
- 0002622599
- Quality control in deep-fat frying
- (1993) Baking Snack , vol.15 , Issue.2 , pp. 67-76
- Richard, E.¹ Stier, F.² Blumenthal, M.³

6
- 0002611098
- Evaluation of used frying oil
- edited by E.G. Perkins and M.D. Erickson, AOCS Press, Champaign
- (1996) Deep-Frying Chemistry, Nutrition and Practical Applications , pp. 285-296
- Orthoefer, F.T.¹ Cooper, D.S.²

7
- 51249163399
- High-performance size-exclusion chromatography studies on polar components formed in sunflower oil used for frying
- (1992) J. Am. Oil Chem. Soc. , vol.69 , pp. 557-563
- Arroyo, R.¹ Cuesta, C.² Garrrido-Polonio, C.³ Lopez-Varela, S.⁴ Sanchez-Muniz, F.S.⁵

8
- 0027557101
- Sunflower oil used for frying: Combination of column, gas, and high-performance size-exclusion chromatography for its evaluation
- (1993) J. Am. Oil Chem. Soc. , vol.70 , pp. 235-240
- Sanchez-Muniz, F.J.¹ Cuesta, C.² Garrrido-Polonio, C.³

9
- 0028743645
- Review of stability measurements for frying oils and frying food flavor
- (1994) J. Am. Oil Chem. Soc. , vol.71 , pp. 1301-1308
- Melton, S.L.¹ Jafar, S.² Sykes, D.³ Trigiano, M.K.⁴

10
- 84985224949
- Evaluation of heated frying oils containing added fatty acids
- (1990) J. Food Sci. , vol.55 , pp. 1417-1420
- Handel, A.P.¹ Guerrieri, S.A.²

11
- 0002866930
- Production and composition of frying fats
- edited by E.G. Perkins and M.D. Erickson, AOCS Press, Champaign
- (1996) Deep-Frying Chemistry, Nutrition and Practical Applications , pp. 4-28
- Erickson, D.R.¹

12
- 0003740118
- Blackwell Scientific Publications, Oxford, United Kingdom
- (1987) Standard Methods for the Analysis of Oils, Fats, and Derivatives, 7th edn.
- Paquot, C.¹ Hautfenne, A.²

13
- 0003844733
- American Oil Chemists' Society, Champaign
- (1994) Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn.
- Firestone, D.¹

14
- 0002705361
- Volatile odor and flavor components formed in deep frying
- edited by E.G. Perkins and M.D. Erickson, AOCS Press, Champaign
- (1996) Deep Frying Chemistry, Nutrition and Practical Applications , pp. 43-48
- Perkins, E.G.¹

15
- 0033341748
- The evaluation of frying oils with the p-anisidine value
- (1999) J. Am. Oil Chem. Soc. , vol.76 , pp. 945-947
- Tompkins, C.¹ Perkins, E.G.²

16
- 0001777562
- Regulation of frying fats and oils
- (1991) Food Technol. , vol.45 , pp. 90-94
- Firestone, D.¹ Stier, R.F.² Blumenthal, M.³

17
- 0030128483
- Changes in the characteristics and composition of oils during deep-fat frying
- (1996) Food Technol. , vol.73 , pp. 499-506
- Tyagi, V.K.¹ Vasishtha, A.K.²

18
- 0023588792
- Relationships between measurements of fat deterioration during heating and frying in RBD olein
- (1987) Food Technol. , vol.64 , pp. 1670-1675
- Augustin, M.A.¹ Asap, T.² Heng, L.K.³

19
- 0032193558
- Determination of total polar parts with new methods for the quality survey of frying fats and oils
- (1998) Talanta , vol.47 , pp. 447-454
- Hein, M.¹ Henning, H.² Isengard, H.-D.³

20
- 0033362639
- A modified VERI-FRY quick test for measuring total polar compounds in deep-frying oils
- (1999) J. Am. Oil Chem. Soc. , vol.76 , pp. 1087-1089
- Xu, X.-Q.¹

21
- 0026255324
- Survey of quality of used frying oils from restaurants
- (1991) J. Am. Oil Chem. Soc. , vol.68 , pp. 857-862
- Al-Kahtani, H.A.¹

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.