Physicochemical analysis of beef tallow and its liquid fraction, comparing frying performance with high oleic acid rapeseed oil and rice bran oil

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Lei, Fenfen;Zheng, Meiyu;Zhang, Tianyu;Wang, Shu;Li, Bin;...

通讯作者：

Zhou, Li;Zhang, QF;Hu, ZG

作者机构：

[Zhou, Li; Lei, Fenfen; Zhang, Sihong; Zhang, Qinfeng; He, Dongping; Zhang, QF; Zheng, Meiyu; Zhang, Tianyu; Zhou, L] Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Edible Oil Qual & Safety, State Adm Market Regulat, Wuhan 430023, Peoples R China.

[Zhou, Li; Lei, Fenfen; Zhang, Sihong; He, Dongping; Zheng, Meiyu; Zhang, Tianyu] Wuhan Polytech Univ, Coll Food Sci & Engn, Grain & Oil Resources Comprehens Exploitat & Engn, Wuhan 430023, Peoples R China.

[Lei, Fenfen; Wang, Shu; He, Dongping] Wuhan Inst Food & Cosmet Control, Wuhan 430012, Peoples R China.

[Hu, Zhigang; Hu, ZG; Li, Bin] Wuhan Polytech Univ, Sch Mech Engn, Wuhan 430023, Peoples R China.

[Zhang, Qinfeng] Hubei Geol Bur, Hubei Key Lab Resources & Ecoenvironm Geol, Hubei Geol Res Lab, Wuhan 430034, Peoples R China.

通讯机构：

[Hu, ZG ; Zhang, QF ; Zhou, L] W

Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Edible Oil Qual & Safety, State Adm Market Regulat, Wuhan 430023, Peoples R China.

Wuhan Polytech Univ, Sch Mech Engn, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Beef tallow;Benzo[a]pyrene;Cholesterol;Deep-fat frying properties;Liquid fraction;Oil adsorption;Physicochemical characteristics

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2025

卷：

476

页码：

143515

DOI：

10.1016/j.foodchem.2025.143515

基金类别：

CRediT authorship contribution statement Fenfen Lei: Writing – original draft, Methodology, Investigation, acquisition, Data curation. Meiyu Zheng: Writing – original draft, Methodology. Tianyu Zhang: Writing – original draft, Methodology, Data curation. Shu Wang: Writing – original draft, Methodology, Data curation. Bin Li: Methodology, Investigation. Dongping He: Resources, Methodology. Sihong Zhang: Resources, Methodology, Conceptualization. Li Zhou: Supervision, Project administration, acquisition. Qinfeng Zhang:

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

机械工程学院

摘要：

Fractionation allows the separation of components in beef tallow. This study compared the physicochemical characteristics and cholesterol content of beef tallow and its liquid fraction, evaluating their frying performance as potential deep-fat frying oils against plant oils. Results showed effective separation of unsaturated components from beef tallow through fractionation. Beef tallow exhibited superior physicochemical properties during frying, with lower deterioration levels than plant oils. Benzo[ a ]pyrene content increased in plant oils but remained low in beef tallow and its liquid frac...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Physicochemical analysis of beef tallow and its liquid fraction, comparing frying performance with high oleic acid rapeseed oil and rice bran oil

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问