Quality changes of Moringa oleifera, variety Mbololo of Kenya, seed oil during frying

Quality changes of Moringa oleifera, variety Mbololo of Kenya, seed oil during frying

Guardado en:

Detalles Bibliográficos
Publicado en:	Grasas y Aceites
Autor principal:	Tsaknis, John
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Grasas y Aceites v. 50, no. 1 (1999), p. 37-48
Materias:	Moringa oleifera Semillas Aceites Aceites vegetales Calidad Bacalao Propiedades organolépticas Fritura Papa Solanum tuberosum
Publicación relacionada:	Contenido en: Grasas y Aceites

Ejemplares similares

Moringa (Moringa oleifera Lam.) a versatile tree crop with horticultural potential in the subtropical United States
por: PALADA, Manuel C.

Characterisation of Moringa peregrina Arabia seed oil
por: Tsaknis, John

Comparison of monounsaturated and polyunsaturated oils in continuous frying
por: Pantzaris, T. P.

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

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

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

Quality control during repeated fryings
por: Cuesta, C.

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

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

Industrial frying process
por: Rosell, J.B.

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

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

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

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

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

The formation of new compounds
por: Gasparoli, A.

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

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

Freir con aceite de oliva

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.

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

Optimization of frying process in food safety
por: Quaglia, G.

Some compositional characteristics of capers (Capparis spp.) seed and oil
por: Akgul, Attila

Geography and history of the frying process
por: Morton, I.D.

Competitive ability of canola (Brassica napus var. oleifera) hybrids with black oat (Avena strigosa) in a subtropical environment
por: Galon, Leandro, et al.
Publicado: (2021)

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.

Physical-chemical aspects of the frying process
por: Fedeli, E.

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

Límites de detección sensorial de aceite de aguacate en mezclas con aceite de oliva
por: Soares, S. E.

EVALUACION organoléptica del aceite de oliva virgen

Frying process in the relation fat/degenerative diseases
por: Varela, G.

Comparative study of frying to other cooking techniques influence on the nutritive value
por: Bognár, A.

Regulation of used frying fats and validity of quick tests for discarding the fats
por: Dobarganes, M. C.

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

Minerais
por: Vaquero, M.P.

El control de la calidad y los caracteres organolépticos del aceite de oliva
por: Gutiérrez González-Quijano, Rafael

Development and experimental validation of a frying model to estimate acrylamide levels in french fries
por: Palazoglu, T. K.

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

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