SCOPUS 정보 검색 플랫폼

International Journal of Food Sciences and Nutrition

Volumn 52, Issue 1, 2001, Pages 31-42

Evaluation of soybean oil quality during conventional frying by FTIR and some chemical indexes

(3) Goburdhun, D a Jhaumeer Laulloo, S B a Musruck, R a

a UNIVERSITY OF MAURITIUS (Mauritius)

Author keywords

[No Author keywords available]

Indexed keywords

ALDEHYDE; FAT; FATTY ACID; HYDROPEROXIDE; IODINE; PEROXIDE; SOYBEAN OIL;

ARTICLE; CHEMICAL BOND; CHEMICAL PARAMETERS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; EVALUATION; FOOD PROCESSING; FOOD QUALITY; INFRARED SPECTROSCOPY; MAURITIUS; TEMPERATURE; TIME;

COOKERY; FATTY ACIDS, NONESTERIFIED; HEAT; HUMANS; IODINE; LINEAR MODELS; OXIDATION-REDUCTION; PEROXIDES; SOYBEAN OIL; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TIME FACTORS;

GLYCINE MAX; MAURITIUS; SOLANUM TUBEROSUM;

EID: 0035132028 PISSN: 09637486 EISSN: None Source Type: Journal
DOI: 10.1080/09637480020027183 Document Type: Article

Times cited : (63)

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