Improving oxidative stability of peanut oil under microwave treatment and deep fat frying by stearic acid–surfacant–tea polyphenols complex

Publisher： John Wiley & Sons Inc

E-ISSN： 1438-9312|117|7|1008-1015

ISSN： 1438-7697

Source： EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol.117, Iss.7, 2015-07, pp. : 1008-1015

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

IMPROVING OXIDATIVE STABILITY OF DEEP‐FRIED PEANUTS BY FRYING UNDER APPROPRIATE PROCESS CONDITIONS IN A GREATER STABILITY MEDIUM

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 37, Iss. 5, 2013-10 ,pp. : 701-708

John Wiley & Sons Inc

Access to resources Recommend Favorite

Stability of Silica‐ and Enzyme‐Treated Palm Oil Under Deep Frying Conditions

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 12, 2015-12 ,pp. : C2678-C2685

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 53, Iss. 3, 2018-03 ,pp. : 665-675

John Wiley & Sons Inc

Access to resources Recommend Favorite

A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 2, 2015-02 ,pp. : E349-E358

John Wiley & Sons Inc

Access to resources Recommend Favorite

Iron Encapsulation in Water‐in‐Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability

By  

JOURNAL OF FOOD SCIENCE, Vol. 83, Iss. 2, 2018-02 ,pp. : 309-317

John Wiley & Sons Inc

Access to resources Recommend Favorite