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Characterization of Lipids and Their Oxidation Products in Baked or Fried Breaded Shrimp Products

机译：脂质的表征及其焙烤或炒面包虾产品的氧化产品

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L. L. Dean; G. P. Fenner; L. C. Boyd;
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年度 2009
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1. Characterization of Lipids and Their Oxidation Products in Baked or Fried Breaded Shrimp Products [J] . L.L. Dean, G.P. Fenner, L.C. Boyd The Open Food Science Journal . 2009,第1期

机译：烘焙或油炸面包虾产品中脂质及其氧化产物的表征
2. Retention of vitamin E and added retinyl palmitate in selected vegetable oils during deep-fat frying and in fried breaded products [J] . Simonne AH., Eitenmiller RR. Journal of Agricultural and Food Chemistry . 1998,第12期

机译：在深油炸过程中和油炸面包类产品中保留某些植物油中的维生素E和棕榈酸视黄酯
3. Mitigation strategies for ester bound 2-/3-MCPD and esterified glycidol in pre-fried breaded and frozen fish products [J] . Merkle Sybille, Ostermeyer Ute, Rohn Sascha, Food Chemistry . 2018,第apra15期

机译：油炸面包屑和冷冻鱼产品中酯键结合的2- / 3-MCPD和酯化缩水甘油的缓解策略
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. 4-Hydroxy-2-Trans-Nonenal (HNE), A Toxic Degradation Product of Lipid Oxidation, in Fried Chicken and Donut [D] . Yin, Ning. 2017

机译：4-羟基-2-反式非（HNE），脂氧化的毒性降解产物，炸鸡和甜甜圈
6. Real-World Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants [O] . Adam Le Gresley, Gilbert Ampem, Simon De Mars, 2021

机译：真实世界评估脂质氧化产品和来自两连锁快餐店的炸薯条中的痕量金属
7. Effect of a breaded product on the frying life of three types of fat [O] . Roach Faith Russell 2011

机译：面包屑产品对三种类型脂肪的煎炸寿命的影响

Characterization of Lipids and Their Oxidation Products in Baked or Fried Breaded Shrimp Products

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