1)Food Control
The use of in-situ Raman spectroscopy to monitor at real time the quality of different types of edible oils under frying conditions
R. C. Castro, D. S. M. Ribeiro, J. L. M. Santos and R. N. M. J. Páscoa, Food Control, 2022, 136, 108879.
- DOI:
http://dx.doi.org/10.1016/j.foodcont.2022.108879
Oxidative lipidomics to elucidate the non-volatile derivatives of four typical triglycerides in vegetable oils under simulated frying conditions
Q. Hu, J. Zhang, G. Li, L. Wei, C. Zhong and Y. Chen, Food Chem., 2023, 410, 135414.
- DOI:
http://dx.doi.org/10.1016/j.foodchem.2023.135414
Crystallization and Polymorphism of Cocoa Butter Equivalents from Blends of Palm Mid Fraction and Hard Stearins Produced by Enzymatic Acidolysis of High Oleic Sunflower Oil
J. Ray, K. W. Smith, K. Bhaggan and A. G. F. Stapley, Eur. J. Lipid Sci. Technol., 2022, 124, 2100228.
- DOI:
http://dx.doi.org/10.1002/ejlt.202100228
Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage
L. Xu, X. Mei, G. Wu, E. Karrar, Q. Jin and X. Wang, LWT, 2022, 162, 113417.
- DOI:
http://dx.doi.org/10.1016/j.lwt.2022.113417
