煎炸过程中有害物质减少方法

[1] Effect of the unsaturation degree on browning reactions of peanut oil and other edible oils with proteins under storage and frying conditions.[J].Tsunemi Uematsu;Lucie Parkányiová;Tatsuo Endo;Chinami Matsuyama;Tomohiro Yano;Mitsuyoshi Miyahara;Hidetoshi Sakurai;Jan Pokorny.International Congress Series.2002,

[2] Cooking oil fumes and risk of lung cancer in women in rural Gansu, China [J]. LUNG CANCER, 2002, 35 (02) : 111 - 117

[3] Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein [J]. FOOD RESEARCH INTERNATIONAL, 2000, 33 (02) : 75 - 81

[4] Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties [J]. FOOD AND CHEMICAL TOXICOLOGY, 2000, 38 (05) : 395 - 401

[5] 油炸马铃薯制品煎炸油的劣变及其控制 [J]. 包装与食品机械, 2008, (03) : 28 - 32

[6] 煎炸、烤制食品中丙烯酰胺形成与控制 [J]. 扬州大学烹饪学报, 2006, (04) : 41 - 44

[7] 油炸食品生产技术.[M].张国治主编;.化学工业出版社.2005,

[1] Effect of the unsaturation degree on browning reactions of peanut oil and other edible oils with proteins under storage and frying conditions.[J].Tsunemi Uematsu;Lucie Parkányiová;Tatsuo Endo;Chinami Matsuyama;Tomohiro Yano;Mitsuyoshi Miyahara;Hidetoshi Sakurai;Jan Pokorny.International Congress Series.2002,

[2] Cooking oil fumes and risk of lung cancer in women in rural Gansu, China [J]. LUNG CANCER, 2002, 35 (02) : 111 - 117

[3] Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein [J]. FOOD RESEARCH INTERNATIONAL, 2000, 33 (02) : 75 - 81

[4] Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties [J]. FOOD AND CHEMICAL TOXICOLOGY, 2000, 38 (05) : 395 - 401

[5] 油炸马铃薯制品煎炸油的劣变及其控制 [J]. 包装与食品机械, 2008, (03) : 28 - 32

[6] 煎炸、烤制食品中丙烯酰胺形成与控制 [J]. 扬州大学烹饪学报, 2006, (04) : 41 - 44

[7] 油炸食品生产技术.[M].张国治主编;.化学工业出版社.2005,