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The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries

机译：炸薯条过程中油的种类和降解程度对缩水甘油酯含量的影响

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Magda Aniołowska; Agnieszka Kita;
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1. The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries [J] . Aniolowska Magda, Kita Agnieszka Journal of the American Oil Chemists' Society . 2015,第11a12期

机译：炸薯条过程中油的种类和降解程度对缩水甘油酯含量的影响
2. Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil [J] . European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2017,第7期

机译：深盐对3-MCPD酯和缩水甘油酯含量的影响，用精制棕榈油混合精制橄榄渣油的含量和质量控制
3. The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying [J] . Maria Del Carmen Flores-Alvarez, Erika F. Molina-Hernandez, Jose Concepcion Hernandez-Raya, Journal of Food Science . 2012,第10a12期

机译：食物类型（鱼块或炸薯条）对重复油炸过程中油共混物降解的影响
4. Transient mass and heat transfer during potato deep fat frying – The effect of the oil type, frying load and initial frying temperature [C] . John S. Lioumbas, Margaritis Kostoglou, Thodoris D. Karapantsios International congress on engineering and food . 2011

机译：马铃薯深脂肪油炸过程中的瞬态质量和传热 - 油式，油炸载荷和初始油炸温度的影响
5. Developing a par-frying procedure for french fries on a pilot scale using trans-free oils. [D] . Rameshan, Priya. 2007

机译：使用反式不含油的油，在中试规模上开发炸薯条的程序。
6. The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries [O] . Magda Aniołowska, Agnieszka Kita -1

机译：炸薯条过程中油的种类和降解程度对缩水甘油酯含量的影响
7. Impact of UV-C Stimulation of Tubers, Immersion of Potato Sticks in Water and Frying Fat Type on the Content of Fat in Dry Mass of French Fries [O] . Zygmunt Sobol, Tomasz Jakubowski, Paulina Wrona 2020

机译：UV-C刺激块茎的影响，浸入水中的土豆渣和油炸脂肪型对炸薯条的脂肪含量

The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries

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