Lipid profile of foods fried in thermally polymerized palm oil

Atanu B. Bhattacharya; M.G. Sajilata; Rekha S. Singhal

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Lipid profile of foods fried in thermally polymerized palm oil

机译：用热聚合棕榈油油炸的食品的脂质分布

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摘要

Lipids extracted from foods fried in thermally polymerized palm oil were evaluated in papads, French fries and fish fry (Bombay duck) with moisture content ranging between 10% and 75%, in an attempt to investigate the effect of moisture content on lipid q

机译：在木瓜，炸薯条和鱼苗（孟买鸭）中对从热聚合棕榈油中油炸的食物中提取的脂质进行了评估，其水分含量在10％到75％之间，以试图研究水分含量对脂质q的影响。

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来源
《Food Chemistry》 |2008年第4期|p.808-812|共5页
作者
Atanu B. Bhattacharya; M.G. Sajilata; Rekha S. Singhal;
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作者单位

Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类基础科学;调味品的生产;食品化学;
关键词
french fries; fish fry; papads; moisture; lipid; quality;

机译：炸薯条;炸鱼;肉酱;水分;脂质;品质;

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1. Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process [J] . Li Xiaodan, Li Jinwei, Wang Yong, Food Chemistry . 2017,第deca15期

机译：油炸过程中脂肪酸的分布对极性脂质成分的形成及其在炸薯条中的保留率的影响
2. Alteration In Serum Lipid Profile Following Chronic Consumption Of Thermally – Oxidized Palm Oil And Groundnut Oil – Modified Diets In Rats. [J] . E. KADIVAR, Kh. RAHIMI, M. A. SHAHZAMANIAN Research Journal of Pharmaceutical, Biological and Chemical Sciences . 2015,第2期

机译：慢性消耗热氧化棕榈油和花生油改良大鼠饮食后血清脂质分布的变化。
3. Influence of the deep fat frying process on the lipid profile of the fat contained in the “french” type fried potato using palm olein [J] . J. Marcano, Y. La Rosa, N. Salinas Grasas y aceites . 2010,第1期

机译：油炸脂肪的过程对使用棕榈油精的“油炸”型油炸马铃薯中所含脂肪的脂质分布的影响
4. Development of experimental devices in order to study the interactions between heat and mass phenomena and thermal degradation reactions of lipids during domestic reheating of pre-fried food products [C] . Cernela J., Heyd B., Broyart B. International congress on engineering and food . 2011

机译：实验装置的开发，以研究预油炸食品中脂质的热和质量现象与热降解反应的相互作用
5. Stability of vitamin E homologs and added retinyl palmitate in frying oils during frying. [D] . Simonne, Amarat Homnava. 1993

机译：油炸过程中维生素E同系物的稳定性以及在油炸油中添加棕榈酸视黄酯的稳定性。
6. Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application [O] . Sara Koohikamali, Mohammad S. Alam 2019

机译：棕榈油蛋白营养质量及热稳定性与澳洲油混合深层脂肪油炸应用
7. COMPARATIVE ASSESSMENT OF THERMAL RESISTANCE OF PALM STEARIN AND HIGH OLEIC BLENDED OIL WHEN SUBJECTED TO FRYING PRACTICE IN FAST FOOD RESTAURANTS [O] . HU MINGMING 2020

机译：在快餐店煎炸生产中棕榈树脂和高油酸混纺油热阻的比较评价

Lipid profile of foods fried in thermally polymerized palm oil

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