The changes in the volatile aldehydes formed during the deep-fat frying process

Volatile aldehydes (VAs) formed during soybean oil (SBO) heating, wheat dough (WD) frying, and chicken breast meat (CBM) frying processes were comparatively investigated by solid-phase micro-extraction-gas chromatography–mass spectrometry (SPME-GC-MS). The results showed that relative amounts (RAs)...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Zhang, Qing, Qin, Wen, Lin, Derong, Shen, Qun, Saleh, Ahmed S. M.
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2015
Fag:
Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4648908/
https://ncbi.nlm.nih.gov/pubmed/26604343
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1923-z
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