Evaluation of polar compound distribution in edible oils under restaurant deep frying

Lirong Xu,Fan Yang,Xu Li,Chenwei Zhao,Qingzhe Jin,Jianhua Huang,Xingguo Wang

Journal of Food Composition and Analysis（2022）

引用 6|浏览5

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摘要

•Distribution of polar compounds was studied under restaurant frying conditions.•The THP, OTG, TGP compositions in 9 series of frying systems were compared.•French fries produced less hydrolysis and polymerization than chicken and fish.

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关键词

PCs,OTG,THP,TGP,PO,RO,HOSO

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