Effect of vacuum frying on the oxidative stability of oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 75, Issue 10, 1998, Pages 1393-1398

  Shyu, Shyi Liang ^a   Hau, Lung Bin ^a   Hwang, Lucy Sun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Carrot chips; Dielectric constant; Food oil sensor; Frying oil assessment; Lard; Oxidative stability; Palm oil; Peroxide value; Soybean oil; Total polar components; Vacuum frying

Indexed keywords

DAUCUS CAROTA; GLYCINE MAX;

FATTY ACIDS; FOOD PROCESSING; OXIDATION; PERMITTIVITY MEASUREMENT; SENSORS; THERMODYNAMIC STABILITY; VACUUM APPLICATIONS; VISCOSITY OF LIQUIDS;

VACUUM FRYING;

VEGETABLE OILS;

EID: 0032182236     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-998-0188-3     Document Type: Article

References (21)

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