Development of deep frying edible vegetable oils

Journal of Food Lipids

Volumn 8, Issue 4, 2001, Pages 295-304

  Nasirullah, ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

GLYCINE MAX; MADHUCA LONGIFOLIA; MANGIFERA INDICA;

EID: 0035564490     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2001.tb00204.x     Document Type: Article

References (13)

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3. CHANG, S.S., PETERSON, R.J. and HO, C.T. 1978. Chemical reactions involved in the deep fat frying of foods, J. Am. Oil Chem. Soc. 55, 718-722.
4. nd Ed., pp. 53, Pergamon Press, New York.
5. GUTIERREZ, R., GONZALEN, and DORARGANES, M.C. 1988. Analytical procedures for the evaluation of used flying fats in frying of food. In Principles, Changes New Approaches, (G. Varela, A.E. Bender and I.D. Morton, eds.) Ellis Horwood Ltd., Chichester, England.
6. HAMILTON, T.J. and PERKIN, S.E.G. 1977. Chemistry of deep fat frying. In New Developments in Industrial Frying. (S.P. Kochhar, ed) P.J. Barnes & Associates, Bridgwater, U.K.
7. HERSCHDOERFER, S.M. 1986. Quality Control in Food Analysis. Vol 2, pp. 426-435, Academic Press, New York.
8. KANNER, J., GERMAN, J.B. and KINSELLA, J.E. 1987. Initiation of lipid peroxide in biological system. CRC Crit Rev. Food Sci. Nutr. 25, 317-364.
9. KRISHNA MURTHY, R.G. and CHANG, S.S. 1967. Chemical reactions involved in the deep fat frying of foods III Identification of non-acidic volatile decomposition products of corn oil. J. Am. Oil Chem. Soc. 44, 136-140.
10. KUBOW, S. 1992. Routes of formulation and toxic consequences of lipid oxidation products in foods. Free Rad. Biol. Med. 12, 63-81.
11. MARQUEZ-RUIZ, G., and DOBARGANES, M.C. 1996. Nutritional and physiological effects of used frying fats. In Deep Frying Chemistry, Nutrition and Practical Applications, (E.G. Perikins and M.D. Erickson, eds.) American Oil Chemist's Society, Champaign, IL.
12. NASIRULLAH, and RAMANATHAM, G. 2000, Physical refining of rice bran and soybean oils. J. Food. Sci. Technol. 37, 135-138.
13. NASIRULLAH, SARAMANDAL, C.V. and GOPALA KRISHNA, A.G. 1998. Changes in repeatedly heated oils during deep fat flying. J. Oil Technol. Assoc. (I) 30, 10-13.