Changes in the characteristics and composition of oils during deep-fat frying

JAOCS, Journal of the American Oil Chemists' Society

Volumn 73, Issue 4, 1996, Pages 499-506

  Tyagi, V K ^a   Vasishtha, A K ^a  

^a HARCOURT BUTLER TECHNOLOGICAL INSTITUTE   (India)

Author keywords

Butylated hydroxyanisole; Deterioration; Nonurea adduct forming esters; Polyunsaturated fatty acids; Soybean oil; Tertiary butylhydroquinone; Vanaspati

Indexed keywords

COLOR; COMPOSITION; DENSITY (SPECIFIC GRAVITY); ESTERS; FATTY ACIDS; FOOD PROCESSING; IODINE; REFRACTIVE INDEX; SAPONIFICATION; VISCOSITY;

BUTYLATED HYDROXYANISOLE; BUTYLHYDROQUINONE; DEEP FAT FRYING; DIENOIC ACIDS; IODINE VALUES; SAPONIFICATION VALUE; SOYBEAN OIL; TRIENOIC ACIDS; VANASPATI;

VEGETABLE OILS;

EID: 0030128483     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02523926     Document Type: Article

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