Influence of frying conditions on quality attributes of frying oils: Kinetic investigation of polar compounds

Polar compounds are complex, heterogeneous substances associated with various chronic diseases. In this study, we applied kinetic models to characterise the formation of total polar compounds (TPC), triacylglycerol oligomers (TGOs), triacylglycerol dimers (TGDs), oxidized triacylglycerol monomers (O...

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Xehetasun bibliografikoak

Egile Nagusiak:	Jia Chen, Lingyan Zhang, Xingfeng Guo, Jie Qiang, Yongsheng Cao, Siyu Zhang, Xiuzhu Yu
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Elsevier 2025-07-01
Saila:	Food Chemistry: X
Gaiak:	Frying systems Degradation kinetics Total polar compounds Oxidation Polymerization
Sarrera elektronikoa:	http://www.sciencedirect.com/science/article/pii/S2590157525005206
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!