Adsorbent antioxidant provides optimum frying in restaurant and fast food fryers

European Journal of Lipid Science and Technology

Volumn 102, Issue 8-9, 2000, Pages 560-565

  Friedman, Bernard ^a  

^a MirOil Div Oil Proc Syst Inc   (United States)

Author keywords

Adsorbent; Antioxidant; Filtering; Frying; Polar

Indexed keywords

EID: 0034338169     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/1438-9312(200009)102:8/9<560::aid-ejlt560>3.0.co;2-z     Document Type: Article

References (10)

1. C. Booth, M. Wingett, S. Koch: Trial of new oil treatment for deep fryers. Food Australia 46(8) (1994) 372-375.
2. D. Naylor E. McGowan, P. Phengvath, A. P. Handel: Unpublished study, Adsorbent Treatment of Frying Oil Using Intermittant and Continuous Method. Drexel University, Department of Nutrition and Food Sciences (May 26, 1992).
3. L. R. Fisher, E. E. Mitchell, N. S. Parker: Research Note: Interfacial Tensions of Commercial Vegetable Oil with Water. J. Food Sci. 50 (1985) 1201-1202.
4. B. Bielska: Unpublished study: Health related Properties of the ingredients of Frypowder Oil Stabilizer Product. June 1999.
5. T. Sakai, S. Nagao: J. Toxicol. Sci. 10(2) (1985) 83-93.
6. 50 report 6/16, 1977.
7. A. P. Handel: Unpublished report: Determination of Residual Frypowder on Fried Food. Drexel University, Department of Nutrition and Food Sciences (May, 1999).
8. C. Gertz: Unpublished study: Stadt Hagen Chemisches Untersuchungsamt, August 1986.
9. C. W. Fritsch: Measurement of Frying Fat Deterioration. J. Am. Oil Chem. Soc. 58 (1981) 272-274.
10. A. P. Handel: Unpublished report: Effect of Frying Temperature and Surfactant Abatement on Cooking Rate of Chicken. Drexel University, Department of Nutrition and Food Sciences (April, 1991).