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Influence of Food Materials and Dehydrated Foods on the Deterioration of Frying Oils

机译：食品材料和脱水食品对油炸油劣化的影响

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Genji ISHIBASHI; Etsuji YUKI;
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年度 1978
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1. Deep-frying food in extra virgin olive oil: A study by ~1H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium [J] . Andrea Martinez-Yusta, Maria Dolores Guillen Food Chemistry . 2014,第maya1期

机译：特级初榨橄榄油中的油炸食品：通过〜1H核磁共振研究的食品性质对油炸介质不断变化的成分的影响
2. Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying [J] . Li Xu, Wu Gangcheng, Yang Fan, Food Chemistry . 2019,第JANa30期

机译：饭店油炸过程中油炸食品和食用油类型对废油中极性化合物分布的影响
3. Trans fatty acid production in deep fat frying of frozen foods with different oils and frying modalities. [J] . Romero A, Cuesta C, Sanchez Muniz FJ Nutrition Research . 2000,第4期

机译：不同油类和油炸方式的冷冻食品油炸中的反式脂肪酸生产。
4. OPTIMIZATION OF A CONVECTIVE DRYING PROCESS FOR PRODUCING STARCH-ALBUMEN POWDER AS COATING MATERIAL IN FRIED FOODS [C] . T.A.Shittu, O.Ogunjinmi, I.A.Ola, The 18th international drying symposium . 2012

机译：油炸食品中淀粉粉体涂料对流干燥过程的优化
5. Study of mechanisms underlying the infusion of starch-based food materials by oil-based liquid foods. [D] . Hicsasmaz, Zeynep. 1990

机译：研究油基液体食品向淀粉基食品原料的注入机理。
6. Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil [O] . Sarah Moumtaz, Benita C. Percival, Devki Parmar, -1

机译：油炸过程中烹饪油中的有毒醛产生和食物摄入：富含单不饱和藻类油的抗过氧化性
7. Influence of the Conditions of Fried Food Cooking on Deterioration of Frying Oil and Sensory Evaluation of Fried Foods [O] . Yukie Kato 2009

机译：油炸食品烹饪条件对油炸食品煎炸性油气恶化的影响

Influence of Food Materials and Dehydrated Foods on the Deterioration of Frying Oils

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