Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls

Oil oxidation products can react with food substrates to produce harmful substances, and oil saturation is closely related to oil oxidation in the process of frying. Therefore, the influence of the composition of fatty acids in oil on the formation of harmful substances in fried pork balls was explo...

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Detalles Bibliográficos
Autores principales: Sun, Mengyu, Wang, Jin, Dong, Jun, Lu, Yingshuang, Zhang, Yan, Dong, Lu, Wang, Shuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670640/
https://www.ncbi.nlm.nih.gov/pubmed/38002239
http://dx.doi.org/10.3390/foods12224182

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670640/
https://www.ncbi.nlm.nih.gov/pubmed/38002239
http://dx.doi.org/10.3390/foods12224182

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