Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot 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：

Zhang, Huihui;Gao, Pan;Chen, Zhe;Liu, Hui;Zhong, Wu;...

通讯作者：

Gao, Pan(gaopan925@163.com)

作者机构：

[He, Dongping; Wang, Xingguo; Gao, Pan; Zhang, Huihui; Liu, Hui; Zhong, Wu; Hu, Chuanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Hubei Key Lab Proc & Transformat Agr Prod, Key Lab Deep Proc Major Grain & Oil,Minist Educ Ch, 68 Xuefu South Rd, Wuhan 430023, Peoples R China.

[He, Dongping; Gao, Pan; Chen, Zhe; Zhong, Wu] Wuhan Inst Food & Cosmet Control, Key Lab Edible Oil Qual & Safety State Market Regu, 1137 Jinshan Ave, Wuhan 430012, Peoples R China.

[Wang, Xingguo] Jiangnan Univ, Sch Food Sci & Technol, Int Joint Res Lab Lipid Nutr & Safety, 1800 Lihu Rd, Wuxi 214122, Peoples R China.

通讯机构：

[Pan Gao] H

Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, People’s Republic of China<&wdkj&>Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, Wuhan, People’s Republic of China

语种：

英文

关键词：

Antioxidants;Beef;Blending;Fatty acids;Oilseeds;Palm oil;Physicochemical properties;Antioxidant capacity;Beef tallows;Blended oil;Harmful substances;Hotpot oil;Oil formula;Peanut oil;Physicochemical property;Principal-component analysis;Sichuan;Principal component analysis

期刊：

Journal of Food Science and Technology

ISSN：

0022-1155

年：

2023

卷：

期：

页码：

562-571

DOI：

10.1007/s13197-022-05638-3

基金类别：

The authors thank Key Laboratory of Edible Oil Quality and Safety for State Market Regulation for financial and technical support for this research project.

机构署名：

本校为第一机构

院系归属：

食品科学与工程学院

摘要：

This study aimed to develop nutritious and healthy Sichuan hotpot oil. Four blended oil formulas were formulated using MATLAB based on the fatty acid composition of four base constituents (beef tallow, mutton tallow, peanut oil, and palm oil). The sensory characteristics, physicochemical properties, nutritional composition, harmful substances, and antioxidant capacity of the oils were analyzed during the boiling process. A blend of 60% beef tallow + 10% mutton tallow + 10% peanut oil + 20% palm oil exhibited a low level of peroxide (0.03g/100g)...

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

Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot 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