Optimization of frying process in food safety

Grasas y Aceites

Volumn 49, Issue 4-5, 1998, Pages 275-281

  Quaglia, G ^a   Comendador, J ^a   Finotti, E ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

By products; Critical points; Frying; Safety

Indexed keywords

ACCIDENT PREVENTION; ANTIOXIDANTS; BYPRODUCTS; CHEMICAL ANALYSIS; CHEMICAL EQUIPMENT; FATTY ACIDS; FOOD SAFETY; QUALITY CONTROL; RISK ASSESSMENT; THERMAL PROCESSING (FOODS); THERMOOXIDATION; CHEMICAL COMPOUNDS;

ANTIOXIDANT CAPACITY; CHEMICAL AND PHYSICAL PARAMETERS; CRITICAL POINTS; DECOMPOSITION PRODUCTS; FRYING; HEAT EXCHANGE MEDIUM; OXIDATIVE REACTION; THERMAL OXIDATION; FOOD CONSTITUENTS;

OILS AND FATS;

EID: 0039992391     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1998.v49.i3-4.728     Document Type: Article

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