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JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 5, 2002, Pages 447-451

Polar content vs. TAG oligomer content in the frying-life assessment of monounsaturated and polyunsaturated oils used in deep-frying

(2) Bastida, S a Sánchez Muniz, Frasan J a

a UNIVERSIDAD COMPLUTENSE DE MADRID (Spain)

Author keywords

Blend oil; Deep frying; Frozen prefried foods; Frying life; HPSEC; Olive oil; Polar content; Sunflower oil; Tri acylglycerol oligomers

Indexed keywords

FOOD PROCESSING; MATHEMATICAL MODELS; OLIGOMERS; UNSATURATED POLYMERS;

DEEP-FRYING;

OILS AND FATS;

HELIANTHUS;

EID: 0036572648 PISSN: 0003021X EISSN: None Source Type: Journal
DOI: 10.1007/s11746-002-0504-8 Document Type: Article

Times cited : (34)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.