Comparison of monounsaturated and polyunsaturated oils in continuous frying

Comparison of monounsaturated and polyunsaturated oils in continuous frying

Guardado en:

Detalles Bibliográficos
Publicado en:	Grasas y Aceites
Autor principal:	Pantzaris, T. P.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Grasas y Aceites v. 49, no. 3-4 (1998), p. 319-325
Materias:	Aceites Fritura Aceites monosaturados Aceites polisaturados
Publicación relacionada:	Contenido en: Grasas y Aceites

Ejemplares similares

Influence of the frying process on the real fat intake
por: Varela, G.

Frying temperatures and minor constituents of oils and fats
por: Boskou, Dimitros

Volatile components of the frying process
por: Nawar, W.W.

Quality changes of Moringa oleifera, variety Mbololo of Kenya, seed oil during frying
por: Tsaknis, John

Effects of sesame oil addition to soybean oil during frying on the lipid oxidative stability and antioxidants contents of the fried products during storage in the dark
por: Chung, Jiesang

Industrial frying process
por: Rosell, J.B.

Substrate influence on the frying process
por: Pokorný, J.

Potato chip quality and frying oil stability of high oleic acid soybean oil
por: Warner, Kathleen

Effect of phenolic extracts on trans fatty acid formation during frying
por: Gamel, T. H.

Quality control during repeated fryings
por: Cuesta, C.

A different perspective to study the effect of freeze, air and osmotic drying on oil absorption during potato frying
por: Moreno, M. C.

Influência dos tipos de âoleos e tempos de fritura na perda de umidade e absorçâo de oleo em batatas fritas
por: Jorge, Neuza

Industrial oil and fat products
por: Bailey, Alton E.
Publicado: (1945.)

Retention and distribution of polyphenols after pan-frying of french fries in oils enriched with olive leaf extract

The formation of new compounds
por: Gasparoli, A.

Calidad de los aceites utilizados en fritura de algunos restaurantes uruguayos
por: Pinchak, Yenny

Studies on the production and quality of pure olive oil
por: ISMAEL, Awatif Ibrahim

Posibilidades de la fritura de los alimentos en la relación dieta/enfermedades degenerativas
por: Varela, Gregorio

Ingesta y evolución ponderal de ratas alimentadas con diferentes aceites crudos y fritos
por: Pérez-Granados, A.M.

Measurement of vapor pressure of a series of Edible Oils
por: MURATA, Satoshi

Freir con aceite de oliva

Using honey-bee proplise as a natural antioxidant for sunflower oil
por: HAFEZ, S.

Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil
por: Gamel, T. H.

Enhancing vegetable oil quality through plant breeding and genetic engineering
por: BROWN, Keshun Liu

Using of mucilage palm oil in the toilet soap production
por: Girgis, Adel Y.

Antioxidant activity of rosemary (Rosmarinus officinalis L.) extracts on natural olive and sesame oils
por: Özcan, Musa

Preparation of sn-2 long-chain polyunsaturated monoacylglycerois from fish oil by hydrolysis with a stereo-specific lipase from mucor miehei
por: Nieto, Susana

Use of rice bran oil in foods
por: McCASKILL, Don R.

Allergenicity of edible oils
por: HEFLE, Susan L.

Effects of sesame and bitter almond seed oils on mycelium growth of Agaricus bisporus (Lange) Sing.
por: Kalyoncu, Ismail Hakki

Qualitative and quantitative markers to identify the quality and adulteration of olive oil with rapeseed oil

New trends in determining the authenticity of corn oil
por: Hassan, M.

Processing of oil palm fruit and its products
por: Cornolius, J. A.
Publicado: (1983)

Minerais
por: Vaquero, M.P.

The essential oils
por: Guenther, Ernest
Publicado: (1949)

Lipase-Catalyzed glycerolysis of sunflower oil to produce partial glycerides
por: Zaher, F. A.

Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip effect on lipid and moisture content
por: Mah, E.

The economic feasibility of establishing oil sunflower processing plants in North Dakota
por: Helgeson, Delmer L.
Publicado: (1977)

Vegetable fats and oils their chemistry, production, and utilization for edible, medicinal and technical purposes
por: Jamieson, George S.
Publicado: (1943)

Official and tentative methods of the American oil chemist`s society
por: American Oil Chemist`s Society.
Publicado: (1946)