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Effects of Oil Types on the Taste and Flavor Quality of Prepared Stir-fried Rice

Oil was one of the essential components in prepared stir-fried rice. In this study, the effects of oil types on the taste and sensory quality of prepared stir-fried rice were evaluated, considering moisture content, texture, color, and lipid oxidation parameters. In addition, the role of oil on the...

Celý popis

Uloženo v:
Hlavní autoři: Shuyi LI, Ya SU, Jieru ZHANG, Yanzhen LONG, Yiping CHEN, Min ZHANG
Médium: Artigo
Jazyk:Chinês
Vydáno: The editorial department of Science and Technology of Food Industry 2025-10-01
Edice:Shipin gongye ke-ji
Témata:
prepared dishes
stir-fried rice
textural properties
water status distribution
lipid oxidation
flavor
On-line přístup:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100243
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