Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants.
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DOI: 10.1002/jsfa.9939
Abstract: BACKGROUND Phospholipids are an important precursor for the generation of carbonyl compounds which play a significant role in the characteristic aroma of deep-fat fried foods. RESULTS Phospholipids extracted from hen egg yolks were added into… read more here.
Keywords: deep fat; fat frying; frying odorants; food ... See more keywords