Concepedia

Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying

Yih Phing Khor, Biow Ing Sim, Faridah Abas, Oi Ming Lai, Yong Wang, Imededdine Arbi Nehdi, Hassen Mohamed Sbihi, Mohamed Mossad Gewik, Chin Ping Tan

Food Control · 2019 · 31 citations · 23 references

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23

Chemical and physical parameters as quality indicators of used frying fats

Christian Gertz · European Journal of Lipid Science and Technology · 2000 · 184 citations

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The effect of commercial refining steps on the rancidity measures of soybean and canola oils

Reza Farhoosh, Soodabeh Einafshar, Parvin Sharayei · Food Chemistry · 2009 · 172 citations

, , +11

Fatty acid alterations in oils and fats during heating and frying*

Ludger Brühl · European Journal of Lipid Science and Technology · 2014 · 145 citations

, , +17

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

G. L. Bansal, Weibiao Zhou, Philip J. Barlow et al. · Food Chemistry · 2009 · 114 citations

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Edible fats and oils processing: Basic principles and modern practices

Harry E. Snyder · Trends in Food Science & Technology · 1991 · 98 citations

, , +17