4.7 Article

Potential of using basa catfish oil as a promising alternative deep-frying medium: A thermo-oxidative stability study

Related references

Note: Only part of the references are listed.
Article Agriculture, Multidisciplinary

Evaluation of quality parameters for fresh, used and recycled palm olein

Yih Phing Khor et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Food Science & Technology

Comparative study of polymers and total polar compounds as indicators of refined oil degradation during frying

Ibtissem Ben Hammouda et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)

Article Food Science & Technology

Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips

Ki Seon Yu et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2018)

Article Food Science & Technology

Quality control of refined oils mixed with palm oil during repeated deep-frying using FT-NIRS, GC, HPLC, and multivariate analysis

Akram Zribi et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2016)

Article Food Science & Technology

Preparation of human milk fat substitutes from basa catfish oil: Combination of enzymatic acidolysis and modeled blending

Xiaoqiang Zou et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2016)

Article Food Science & Technology

Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter

Parvin Sharayei et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2016)

Article Chemistry, Applied

The effect of frying on glycidyl esters content in palm oil

Magda Aniolowska et al.

FOOD CHEMISTRY (2016)

Article Food Science & Technology

The use of imported pangasius fish in local restaurants

Danni Wang et al.

FOOD CONTROL (2016)

Article Chemistry, Applied

Molecular Finger Printing of Nutra-Coconut Oil with Improved Health Protective Phytoceuticals and its Efficacy as Frying Medium

Sheema Faiza et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2016)

Article Engineering, Chemical

Effect of frying conditions on fatty acid profile and total polar materials via viscosity

Xu Li et al.

JOURNAL OF FOOD ENGINEERING (2015)

Article Chemistry, Applied

Fatty Acid Compositions of Silver Catfish, Pangasius sp Farmed in Several Rivers of Pahang, Malaysia

Ridzwan B. Hashim et al.

JOURNAL OF OLEO SCIENCE (2015)

Review Biochemistry & Molecular Biology

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

Qing Zhang et al.

CHEMISTRY AND PHYSICS OF LIPIDS (2012)

Article Chemistry, Applied

Performance of palm olein in repeated deep frying and controlled heating processes

Geeta Bansal et al.

FOOD CHEMISTRY (2010)

Article Biochemical Research Methods

Quantitative determination of epoxy acids, keto acids and hydroxy acids formed in fats and oils at frying temperatures

S. Marmesat et al.

JOURNAL OF CHROMATOGRAPHY A (2008)

Article Food Science & Technology

Formation and distribution of oxidized fatty acids during deep- and pan-frying of potatoes

Nick Kalogeropoulos et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2007)

Review Food Science & Technology

Chemistry of deep-fat frying oils

E. Choe et al.

JOURNAL OF FOOD SCIENCE (2007)

Article Chemistry, Applied

Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature

M Martin-Polvillo et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2004)

Article Food Science & Technology

The protective role of water injection on oil quality in deep fat frying conditions

D Dana et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2003)

Article Food Science & Technology

Evaluation of argan oil for deep-fat frying

A Yaghmur et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2001)

Article Chemistry, Applied

Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep-fat frying

I Jaswir et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2000)