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Steaming, boiling after pre-frying, and stir-frying influence the fatty acid profiles and oxidative stability of soybean oil blended with docosahexaenoic acid algal oil

Huang, JH; Zhao, ZM; Shao, LY; Chang, C; Sun, XM; Wang, XS; Jin, QZ; Wang, XG

Huang, JH (corresponding author), Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Int Joint Res Lab Lipid Nutr & Safety, Sch Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Jiangsu, Peoples R China.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2021; 98 (7): 747

Abstract

The objective of this study was to improve the content of docosahexaenoic acid (DHA) and obtain the blended oils used for different cooking methods (s......

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