The Performance of the Super-High-Oleic Acid Safflower (<i>Carthamus tinctorius</i>) Oil During Intermittent Frying.

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第一作者： Randy,Adjonu

第一单位： School of Dentistry and Medical Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.;The Gulbali Institute, Charles Sturt University, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia.

作者： Randy,Adjonu ^[1] ; Paul D,Prenzler ^[2] ; Jamie,Ayton ^[3]

作者单位： School of Dentistry and Medical Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.;The Gulbali Institute, Charles Sturt University, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia. ^[1] The Gulbali Institute, Charles Sturt University, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia.;School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. ^[2] NSW Department of Primary Industries, Wagga Wagga Agriculture Institute, Wagga Wagga, NSW 2650, Australia. ^[3]

关键词 canola oil fatty acid composition frying life high-oleic acid sunflower oil rice bran oil super-high-oleic acid safflower oil thermo-oxidative stability tocopherol total polar compounds

DOI 10.3390/foods14050729

PMID 40077436

发布时间 2025-03-15

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Foods (Basel, Switzerland)

2025年14卷5期

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The Performance of the Super-High-Oleic Acid Safflower (<i>Carthamus tinctorius</i>) Oil During Intermittent Frying.

Foods (Basel, Switzerland)

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The Performance of the Super-High-Oleic Acid Safflower (<i>Carthamus tinctorius</i>) Oil During Intermittent Frying.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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