Monitoring of Changes in Composition of Soybean Oil during Deep-Fat Frying with Different Food Types

JAOCS, Journal of the American Oil Chemists' Society

Volumn 93, Issue 1, 2016, Pages 69-81

  Zhang, Qing ^a,b   Saleh, Ahmed S M ^a,c   Shen, Qun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b SICHUAN AGRICULTURAL UNIVERSITY   (China)

^c Assiut University   (Egypt)

Author keywords

Deep fat frying; Fatty acid profile; Fourier transform infrared spectroscopy; Frying oil; Functional group

Indexed keywords

ABSORPTION SPECTROSCOPY; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; SATURATED FATTY ACIDS; SOYBEAN OIL; VIBRATION ANALYSIS;

BREAST MEAT; CHICKEN BREAST; DEEP FAT FRYING; FATTY ACID CHAINS; FATTY ACIDS PROFILES; FRYING OIL; GASCHROMATOGRAPHY-MASS SPECTROMETRY; IN COMPOSITIONS; SHORTER CHAINS; WHEAT DOUGH;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 84953358793     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/s11746-015-2743-z     Document Type: Article

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