|
|
|
|
| LEADER |
01000caa a22002652 4500 |
| 001 |
NLM23494174X |
| 003 |
DE-627 |
| 005 |
20250216150713.0 |
| 007 |
cr uuu---uuuuu |
| 008 |
231224s2015 xx |||||o 00| ||eng c |
| 024 |
7 |
|
|a 10.1177/1082013213520173
|2 doi
|
| 028 |
5 |
2 |
|a pubmed25n0783.xml
|
| 035 |
|
|
|a (DE-627)NLM23494174X
|
| 035 |
|
|
|a (NLM)24474189
|
| 040 |
|
|
|a DE-627
|b ger
|c DE-627
|e rakwb
|
| 041 |
|
|
|a eng
|
| 100 |
1 |
|
|a Ma, Jin-Kui
|e verfasserin
|4 aut
|
| 245 |
1 |
0 |
|a Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil
|
| 264 |
|
1 |
|c 2015
|
| 336 |
|
|
|a Text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a ƒaComputermedien
|b c
|2 rdamedia
|
| 338 |
|
|
|a ƒa Online-Ressource
|b cr
|2 rdacarrier
|
| 500 |
|
|
|a Date Completed 20.07.2016
|
| 500 |
|
|
|a Date Revised 02.12.2018
|
| 500 |
|
|
|a published: Print-Electronic
|
| 500 |
|
|
|a Citation Status MEDLINE
|
| 520 |
|
|
|a © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.
|
| 520 |
|
|
|a This study was carried out to investigate the frying performance of Kizakinonatane (Brassica napus) oil during deep-fat frying of frozen French fries with/without replenishment. Commercial regular canola oil was used for comparison. The frying oils were used during intermittent frying of frozen French fries at 180, 200, and 220 ℃ for 7 h daily over four consecutive days. The Kizakinonatane oil exhibited lower levels of total polar compounds, carbonyl value, and viscosity as well as comparable color (optical density) values to that of the canola oil. The monounsaturated fatty acid/polyunsaturated fatty acid ratios were lower than that of canola oil, whereas the polyunsaturated fatty acid/saturated fatty acid ratios are higher than that of canola oil after heating. Results showed that fresh Kizakinonatane oil contains higher levels of acid value, viscosity, optical density values, tocopherols, and total phenolics contents than that of canola oil. Replenishment with fresh oil had significant effects on all chemical and physical parameters, except the acid value of the Kizakinonatane oil during frying processes. Based on the results, the Kizakinonatane oil is inherently suitable for preparing deep-fried foods at high temperatures
|
| 650 |
|
4 |
|a Comparative Study
|
| 650 |
|
4 |
|a Journal Article
|
| 650 |
|
4 |
|a Deep-fat frying
|
| 650 |
|
4 |
|a Kizakinonatane oil
|
| 650 |
|
4 |
|a canola oil
|
| 650 |
|
4 |
|a oxidative stability
|
| 650 |
|
4 |
|a rapeseed oil
|
| 650 |
|
7 |
|a Fatty Acids, Monounsaturated
|2 NLM
|
| 650 |
|
7 |
|a Fatty Acids, Unsaturated
|2 NLM
|
| 650 |
|
7 |
|a Phenols
|2 NLM
|
| 650 |
|
7 |
|a Plant Oils
|2 NLM
|
| 650 |
|
7 |
|a Rapeseed Oil
|2 NLM
|
| 650 |
|
7 |
|a Tocopherols
|2 NLM
|
| 650 |
|
7 |
|a R0ZB2556P8
|2 NLM
|
| 700 |
1 |
|
|a Zhang, Han
|e verfasserin
|4 aut
|
| 700 |
1 |
|
|a Tsuchiya, Tomohiro
|e verfasserin
|4 aut
|
| 700 |
1 |
|
|a Akiyama, Yoshinobu
|e verfasserin
|4 aut
|
| 700 |
1 |
|
|a Chen, Jie-Yu
|e verfasserin
|4 aut
|
| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 21(2015), 3 vom: 24. Apr., Seite 163-74
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
|
| 773 |
1 |
8 |
|g volume:21
|g year:2015
|g number:3
|g day:24
|g month:04
|g pages:163-74
|
| 856 |
4 |
0 |
|u http://dx.doi.org/10.1177/1082013213520173
|3 Volltext
|
| 912 |
|
|
|a GBV_USEFLAG_A
|
| 912 |
|
|
|a SYSFLAG_A
|
| 912 |
|
|
|a GBV_NLM
|
| 912 |
|
|
|a GBV_ILN_350
|
| 951 |
|
|
|a AR
|
| 952 |
|
|
|d 21
|j 2015
|e 3
|b 24
|c 04
|h 163-74
|