Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods.

Li, Pengjuan; Yang, Xinhao; Lee, Wan Jun; Huang, Furong; Wang, Yong; Li, Ying

Li, Pengjuan; Yang, Xinhao; Lee, Wan Jun; Huang, Furong; Wang, Yong; Li, Ying.

Afiliação

Li P; JNU-UPM International Joint Laboratory on Plant Oils Processing and Safety (POPS), Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Yang X; Department of Optoelectronic Engineering, Jinan University, Guangzhou 510632, China.
Lee WJ; JNU-UPM International Joint Laboratory on Plant Oils Processing and Safety (POPS), Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; National R&D Center for Freshwater
Huang F; Department of Optoelectronic Engineering, Jinan University, Guangzhou 510632, China.
Wang Y; JNU-UPM International Joint Laboratory on Plant Oils Processing and Safety (POPS), Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. Electronic address: twyong@jnu.edu.cn.
Li Y; JNU-UPM International Joint Laboratory on Plant Oils Processing and Safety (POPS), Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. Electronic address: yingli@jnu.edu.cn.

Food Chem ; 335: 127638, 2021 Jan 15.

Article em En | MEDLINE | ID: mdl-32736158

Assuntos

Antioxidantes/química; Culinária; Temperatura Alta; Hidroquinonas/química; Rosmarinus/química; Solanum tuberosum/química; Óleo de Soja/química; Oxirredução

Palavras-chave

Antioxidant effects; Frying oil quality; Near infrared spectrometry (NIRS); Physicochemical property; Principle component analysis (PCA); Relaxation characteristics

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Óleo de Soja / Solanum tuberosum / Culinária / Rosmarinus / Temperatura Alta / Hidroquinonas / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China

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