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Oxidative Stability of Frying Oil and Kinetics of Unsaturated Fatty Acids Oxidation under the Frying Condition of Western-style Fast Food Restaurants
Published 2022-11-01“…Besides, the changes of oleic acid in palm oil, soybean oil, rapeseed oil and sunflower oil during the reaction were consistent with the zero-order and first-order reaction kinetics models. …”
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Volatile Flavor Compounds Analysis in Lateolabrax japonicus Fish Floss Fried with Three Vegetable Oils Based on GC-IMS
Published 2022-07-01“…The highest relative content of aldehydes was respectively 63.33%, 57.58% and 43.75% in peanut oil, palm oil and sunflower oil fried fish floss. There were characteristic flavor components of fish floss fried with different vegetable oils, which propanal and benzaldehyde were detected in fish floss fried with peanut oil and palm oil respectively; 3-methylbutan-1-ol and hexanal in fish floss fried with peanut oil and sunflower oil. …”
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Optimization of the Formula of Potato Steamed Bread
Published 2022-07-01“…The hardness, stickiness and chewiness of potato steamed bread decreased initially, and then increased, while the sensory score increased firstly and then decreased. As palm oil and yeast contents increased, the specific volume of potato dough increased, but the width to height ratio decreased. …”
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Quality Evaluation of Frying Oils under the Conditions of Western Fast Food Restaurants Based on Principal Component Analysis
Published 2023-06-01“…According to the model, palm oil had the highest comprehensive score, indicating the best frying performance among the five frying oils. …”
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Study on the Antioxidant Effect of Different Fats and Compound Antioxidants on Sesame Naan
Published 2022-03-01“…The results showed that compared with butter, rapeseed oil and sunflower oil, the addition of palm oil could effectively delay the oxidative rancidity of sesame naan at 60 ℃. …”
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