Work

Rice bran wax addition to a rapeseed oil-based frying medium for potato snacks “prażynki” – influence on oxidation and acrylamide formation [pdf]

Year: 2026

Type: article

Abstract: Oleogels are novel solid or semi-solid lipid systems in which liquid oil is entrapped within a network of an oleogelator.The most well-known oil-gelling substances are waxes, monoglycerides, ethylcellulose, stearic acid, phytosterols, and lecithin.Oleogelation has emerged as a technology that combines the physical properties typical of solid fats with the nutritional value of liquid oils rich in unsaturated fatty

Source: Acta Scientiarum Polonorum Technologia Alimentaria

DOI: 10.17306/j.afs.001596

Authors: Sylwia Onacik-Gür, Stanisław Ptasznik, Magdalena Szczepańska, Wiesława Popławska

Institution: Institute of Agricultural and Food Biotechnology

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W7225174020

FWCI:

Cites: 31

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Related to: 10