نتائج البحث

Novel Correlation of Peroxide/Conjugation Values for Vegetable Oils During Deep‐Frying.

• Authors : Karaogul, Eyyup¹ (AUTHOR) ; Kelley, Stephen S.² (AUTHOR); Cicek, Sumeyra³ (AUTHOR)

• Source: Journal of Food Processing & Preservation. 9/21/2024, Vol. 2024, p1-11. 11p.

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Efficient optimization and development of two methods for the determination of acrylamide in deep‐frying oil by liquid chromatography–tandem mass spectrometry: Application of multifactor analysis assessment strategy.

• Authors : Zhang, Yanxia¹ (AUTHOR); Zhao, Huinan¹ (AUTHOR); Sun, Shanshan¹ (AUTHOR)

• Source: Journal of Separation Science. Feb2023, Vol. 46 Issue 3, p1-15. 15p.

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Quality control of used deep-frying oils.

• Authors : Weisshaar, Rüdiger¹

• Source: European Journal of Lipid Science & Technology. Jun2014, Vol. 116 Issue 6, p716-722. 7p.

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Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil.

• Authors : Han, Lipeng¹ (AUTHOR); Li, Jiahui² (AUTHOR); Wang, Shujie² (AUTHOR)

• Source: Journal of Food Processing & Preservation. Feb2022, Vol. 46 Issue 2, p1-9. 9p.

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Formation of Polar Compounds During Deep‐frying—Determination by 1H NMR and ESR.

• Authors : Li, Xiaodan¹ (AUTHOR); Li, Jinwei² (AUTHOR); Wang, Yong³ (AUTHOR)

• Source: European Journal of Lipid Science & Technology. Jun2020, Vol. 122 Issue 6, p1-7. 7p.

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A new analytical and statistical approach to predict the sensory properties of deep frying fats and oils to determine the point of discard during processing.

• Authors : Gertz, Christian¹; Aladedunye, Felix²; Matthäus, Bertrand³

• Source: European Journal of Lipid Science & Technology. Nov2017, Vol. 119 Issue 11, pn/a-N.PAG. 16p.

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Development and technofunctional-sensory characterization of virtually TFA free deep-frying fats for artisan bakery products.

• Authors : Merkle, Sybille¹; Giese, Editha¹; Dietz, Nadine²

• Source: European Journal of Lipid Science & Technology. Dec2016, Vol. 118 Issue 12, p1827-1838. 12p.

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Monitoring compositional changes in sunflower oil-derived deep-frying media by ¹H Nuclear Magnetic Resonance.

• Authors : Martínez‐Yusta, Andrea¹; Guillén, María Dolores¹

• Source: European Journal of Lipid Science & Technology. Jul2016, Vol. 118 Issue 7, p984-996. 13p.

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Chemical and sensory assessment of deep-frying oil alternatives for the processing of French fries.

• Authors : Petersen, Katharina Domitila¹; Jahreis, Gerhard²; Busch‐Stockfisch, Mechthild¹

• Source: European Journal of Lipid Science & Technology. Aug2013, Vol. 115 Issue 8, p935-945. 11p.

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Effect of heating on disposal point of main edible oils available in Iran market.

• Authors : Mohammadian Fazli, Mehran¹ (AUTHOR); Zanganeh, Hamid¹ (AUTHOR); Hassanzadazar, Hassan² (AUTHOR)

Subjects: *EDIBLE fats & oils; *VEGETABLE oils; *SUNFLOWER seed oilIRAN

• Source: Food Science & Nutrition. Dec2022, Vol. 10 Issue 12, p4394-4402. 9p.

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