Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with (1)H nuclear magnetic resonance

The oxidation process of soybean oil (SBO) during frying fish cakes was investigated. The TOTOX value of before frying (BF) and after frying (AF) was significantly higher than control (CK). However, the total polar compound (TPC) content of AF reached 27.67% in frying oil continuously frying at 180℃...

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Detalles Bibliográficos
Autores principales: Hu, Benlun, Wu, Runlin, Sun, Jingwen, Shi, Haonan, Jia, Caihua, Liu, Ru, Rong, Jianhua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9944498/
https://www.ncbi.nlm.nih.gov/pubmed/36845470
http://dx.doi.org/10.1016/j.fochx.2023.100587

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9944498/
https://www.ncbi.nlm.nih.gov/pubmed/36845470
http://dx.doi.org/10.1016/j.fochx.2023.100587

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