Application of the Index of Oxidized Triglyceride in Quality Evaluation of Frying Oil

Application of the Index of Oxidized Triglyceride in Quality Evaluation of Frying Oil

Study the change rule of Total Polar Compounds (TPC) of fried oil and evaluate the feasibility of using new indices to characterize the quality of frying oil from the perspectives of the polar compound composition at the regulated discarding point and the correlation between indicators. During the f...

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Bibliographic Details
Main Authors: LI Xu, ZHANG Hui, JIN Qing-zhe, ZHAO Cheng-wei, JIN Jun, WU Gang-cheng, WANG Xing-guo
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2022-01-01
Series:Liang you shipin ke-ji
Subjects:
frying oil
total polar compounds
frying process
regulated discarding point
oxidized triglyceride polymer
oxidized triglyceride monomer
correlation analysis
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220106?st=article_issue

Internet

http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220106?st=article_issue

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