Effects of frying on polar material and free fatty acids in soybean oils (English)
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In:
International Journal of Food Science & Technology
;
48
, 6
;
1218-1223
;
2013
- Article (Journal) / Electronic Resource
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Title:Effects of frying on polar material and free fatty acids in soybean oils
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Contributors:Wang, Fang ( author ) / Jiang, Lianzhou ( author ) / Zhu, Xiuqing ( author ) / Hou, Juncai ( author )
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Published in:International Journal of Food Science & Technology ; 48, 6 ; 1218-1223
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Publisher:
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Publication date:2013-06-01
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Size:6 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 48, Issue 6
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1115
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Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French–Vietnamese programmes on fermented foodLan, Cao‐Hoang / Son, Chu‐Ky / Ha, Ho Phu / Florence, Husson / Binh, Le Thanh / Mai, Le‐Thanh / Tram, Nguyen Thi Hoai / Khanh, Tran Thi Minh / Phu, Tu Viet / Dominique, Valentin et al. | 2013
- 1127
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Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a reviewDurán, Nelson / Marcato, Priscyla D. et al. | 2013
- 1135
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Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanchingBai, Jun‐Wen / Gao, Zhen‐Jiang / Xiao, Hong‐Wei / Wang, Xiao‐Tuo / Zhang, Qian et al. | 2013
- 1142
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High hydrostatic pressure inactivation kinetics of the endogenous lipoxygenase in crude silver carp (Hypophthalmichthys molitrix) extractQiu, Chunjiang / Xia, Wenshui / Jiang, Qixing et al. | 2013
- 1148
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Soybean oil‐chitosan emulsion affects internal quality and shelf‐life of eggs stored at 25 and 4 °CWardy, Wisdom / Torrico, Damir D. / Herrera Corredor, José A. / No, Hong Kyoon / Zhang, Xiumei / Xu, Zhimin / Prinyawiwatkul, Witoon et al. | 2013
- 1157
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Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausageLi, Ling / Shao, Junhua / Zhu, Xudong / Zhou, Guanghong / Xu, Xinglian et al. | 2013
- 1165
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French Fries oleuropein content during the successive deep frying in oils enriched with an olive leaf extractChiou, Antonia / Kalogeropoulos, Nick / Efstathiou, Panayiota / Papoutsi, Meropi / Andrikopoulos, Nikolaos K. et al. | 2013
- 1172
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Antioxidant and tyrosinase inhibitory activities of a novel chitosan–phloroglucinol conjugateWoo, Ji‐Young / Je, Jae‐Young et al. | 2013
- 1179
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A comparative study on different concentration methods of extracts obtained from two raspberries (Rubus idaeus L.) cultivars: evaluation of anthocyanins and phenolics contents and antioxidant activityYousefi, Ghasem / Yousefi, Shima / Emam‐Djomeh, Zahra et al. | 2013
- 1187
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Effect of refining on the lignan content and oxidative stability of oil pressed from roasted sesame seedWu, Shimin / Wang, Lin / Shu, Feiya / Cao, Wenming / Chen, Fengxiang / Wang, Xingguo et al. | 2013
- 1193
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Characterisation of osmotically dehydrated papaya with further hot air drying and microwave vacuum dryingNimmanpipug, Nutthanun / Therdthai, Nantawan / Dhamvithee, Pisit et al. | 2013
- 1201
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Separation‐preconcentration of Cu, Cd, Pb and Ni in various water and food samples on Sepabeads SP‐207Mendil, Durali / Kiris, Tuba / Tuzen, Mustafa / Soylak, Mustafa et al. | 2013
- 1208
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Gene transcription analysis of hazelnut (Corylus avellanaL.) allergens Cor a 1, Cor a 8 and Cor a 11: a comparative studyGarino, Cristiano / Locatelli, Monica / Coïsson, Jean Daniel / D'Andrea, Matteo / Cereti, Elisabetta / Travaglia, Fabiano / Arlorio, Marco et al. | 2013
- 1218
-
Effects of frying on polar material and free fatty acids in soybean oilsWang, Fang / Jiang, Lianzhou / Zhu, Xiuqing / Hou, Juncai et al. | 2013
- 1224
-
Enzymatic treatment of peanut butter to reduce the concentration of major peanut allergensYu, Jianmei / Goktepe, Ipek / Ahmedna, Mohamed et al. | 2013
- 1235
-
A new approach to modelling the shelf life of Gilthead seabream (Sparus aurata)Giuffrida, Alessandro / Valenti, Davide / Giarratana, Filippo / Ziino, Graziella / Panebianco, Antonio et al. | 2013
- 1243
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Production and stability of water‐dispersible astaxanthin oleoresin from Phaffia rhodozymaVillalobos‐Castillejos, Fidel / Cerezal‐Mezquita, Pedro / Hernández‐De Jesús, Maria Lourdes / Barragán‐Huerta, Blanca Estela et al. | 2013
- 1252
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Decreasing effect of fluoride content in Antarctic krill (Euphausia superba) by chemical treatmentsJung, Hae Rim / Kim, Min‐A / Seo, Yong‐Soo / Lee, Yang‐Bong / Chun, Byung‐Soo / Kim, Seon‐Bong et al. | 2013
- 1260
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Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato proteinKhan,, Nasir Mehmood / Mu, Tai‐Hua / Zhang, Miao / Chen, Jing‐Wang et al. | 2013
- 1269
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Detection of aflatoxins in tea samples based on a class‐specific monoclonal antibodyZhang, Xun / Feng, Min / Liu, Liqiang / Xing, Changrui / Kuang, Hua / Peng, Chianfang / Wang, Libing / Xu, Chuanlai et al. | 2013
- 1275
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A simple preparative method for isolation and purification of polysaccharides from mulberry (Morus albaL.) leavesJia, Dongdong / Zhang, Jun / Lan, Rong / Yang, Hongling / Sun, Yongyue et al. | 2013
- 1282
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Differentiation of post harvest date fruit varieties non‐destructively using FT‐NIR spectroscopyTavakolian,, Mohammad S. S. / Silaghi,, Florina A. / Fabbri,, Angelo / Molari, Giovanni / Giunchi, Alessandro / Guarnieri, Adriano et al. | 2013
- 1289
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The interaction of pulsed electric fields and texturizing ‐ antifreezing agents in quality retention of defrosted potato stripsShayanfar, Shima / Chauhan, OP / Toepfl, Stefan / Heinz, Volker et al. | 2013
- 1296
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Consumer interpretation of ready to drink orange juice and nectar labellingAlessandra, Ferrarezi / Karina Olbrich, dos Santos / Magali, Monteiro et al. | 2013
- 1303
-
Chemical composition and nutritional value of raw and fried allis shad (Alosa alosa)Pereira, Teresa G. / Batista, Irineu / Bandarra, Narcisa M. / Ferreira, Júlia / Fradinho, Nuno / Afonso, Fernando et al. | 2013
- 1309
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Effect of carp (Cyprinus carpio) oil incorporation on water vapour permeability, mechanical properties and transparency of chitosan filmsSouza, Vanderlei C. / Monte, Micheli L. / Pinto, Luiz A. A. et al. | 2013
- 1318
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Freshness and quality attributes of cold stored Atlantic bonito (Sarda sarda) gravadRzepka, Magdalena / Özogul, Fatih / Surówka, Krzysztof / Michalczyk, Magdalena et al. | 2013
- 1327
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Effects of microwave and hot‐air drying methods on colour, β‐carotene and radical scavenging activity of apricotsAlbanese, Donatella / Cinquanta, Luciano / Cuccurullo, Gennaro / Di Matteo, Marisa et al. | 2013
- 1334
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Dielectric properties of pineapple as function of temperature and water contentBarba, Anna Angela / Lamberti, Gaetano et al. | 2013