SCOPUS 정보 검색 플랫폼

Volumn 64, Issue 12, 1987, Pages 1670-1675

Relationships between measurements of fat deterioration during heating and frying in RBD olein

Author keywords

[No Author keywords available]

Indexed keywords

OILS AND FATS - HEATING;

FAT DETERIORATION; FRYING FAT; RBD OLEIN;

FOOD PRODUCTS;

EID: 0023588792 PISSN: 0003021X EISSN: 15589331 Source Type: Journal
DOI: 10.1007/BF02542501 Document Type: Article

Times cited : (53)

References (19)

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2
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- Evaluation of New Methods for the Assessment of Used Frying Oils
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- Paradis, A.J.¹ Nawar, W.W.²

4
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- Deutsche Gesellschaft für Fettwissenschaft e.V 1. DGF-Symposium und Rundtischgespräch, Bratfette und Siedefette, S. 64, Münster 1974; Kurzbericht: Fette, Seifen. Anstrichm. 75:449 (1973).

8
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- Official and Tentative Methods of the American Oil Chemists’ Society, Third Edition. AOCS. Champaign, IL. 1974.

9
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- Standard Methods for the Analysis of Oils, Fats and Derivatives, IUPAC, App. Chem. Commission on Oils. Fats and Derivatives. Sixth Edition. edited by C. Paquot. Pergamon Press, NY. 1979.

10
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- Deterioration of sunflower seed oil under simulated frying conditions and during small-scale frying of potato chips
- (1982) Journal of the Science of Food and Agriculture , vol.33 , pp. 389
- Peers, K.¹ Swoboda, P.A.T.²

11
- 84986815980
- Effect of water and bht on stability of cottonseed oil during frying
- (1975) Journal of the Science of Food and Agriculture , vol.26 , pp. 1655
- Peled, M.¹ Gutfinger, T.² Letan, A.³

13
- 84985350725
- Effectiveness of antioxidants on the stability of banana chips
- (1984) Journal of the Science of Food and Agriculture , vol.35 , pp. 805
- Noor, N.¹ Augustin, M.A.²

15
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- (1985) J. Am. Oil Chem. Soc. , vol.62 , pp. 730
- Goh, E.M.¹ Tim, R.E.²

16
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- Tan, B.K., and F.C.H. Oh, Oleins and Stearins from Malaysian Palm Oil—Chemical and Physical Characteristics, PORIM Technology No. 4, (May 1981).

17
- 84936571955
- Berger, K.B., The Practice of Frying. PORIM Technology No. 9 (May 1984).

18
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- Wurziger, J., in Symposium on Deep Frying Fats. (Symposium über Fritturefette), edited by W. Auerswald and B. Brandstetter. (Osterreichische Gesellschaft für Ernahrungs for Schung), Vienna, Austria, May 1972, pp. 14–31.

19
- 0542447754
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- Sherwin, E.R.¹ Thompson, J.W.²

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.