Changes in the quality of high-oleic sunflower oil during the frying of shrimp (litopenaeus vannamei)

HIGHLIGHTS

• who: Jiechang Chen et al. from the Agricultural University, Wuhan, China have published the paper: Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei), in the Journal: Foods 2023, 1332 of /2023/
• what: To more precisely study the nature of frying oil during the cooking process this study investigated the quality changes of high-oleic sunflower oil during the frying of South American white shrimp (Litopenaeus vannamei).
• how: The results showed that the color difference as measured using the u2206E value increased gradually during the process . . .
  

   

  

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