相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Frying quality and oxidative stability of two unconventional oils
A Mariod et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2006)
Kinetics of quality changes during food frying
F Hindra et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)
Effect of heating and cooling on rheological parameters of edible vegetable oils
JCO Santos et al.
JOURNAL OF FOOD ENGINEERING (2005)
Frying oil and fat quality measured by chemical, physical, and test kit analyses
EAA Sanibal et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2004)
Thermally oxidised sunflower-seed oil increases liver and serum peroxidation and modifies lipoprotein composition in rats
C Garrido-Polonio et al.
BRITISH JOURNAL OF NUTRITION (2004)
A chromametric method for the rapid assessment of deep frying oil quality
XQ Xu
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
Measurement of foaming of frying oil and effect of the composition of TG on foaming
S Negishi et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2003)
Frying quality and stability of low- and ultra-low-linolenic acid soybean oils
K Warner et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2003)
Effect of oil degradation during frying on the color of fried, battered squid rings
R Baixauli et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2002)
Teratogenic actions of thermally-stressed culinary oils in rats
A Indart et al.
FREE RADICAL RESEARCH (2002)
Ultrasonic assessment of oil quality during frying
J Benedito et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Oil viscosity measurement by ultrasonic reflectance
R Saggin et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2001)
Colour changes during deep fat frying
MK Krokida et al.
JOURNAL OF FOOD ENGINEERING (2001)
Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats - Results of collaborative studies and the standardized method (Technical Report)
MC Dobarganes et al.
PURE AND APPLIED CHEMISTRY (2000)
A new spectrophotometric method for the rapid assessment of deep frying oil quality
XQ Xu
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2000)