Thermoxidative and hydrolytic changes in oils used for frying of frozen prefried foods

Journal of Food Lipids

Volumn 10, Issue 4, 2003, Pages 285-300

  Fyka, Edress El Sayed ^a   Allam, Samah Said Mahmoud ^a  

^a Agricultural Research Center   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

DEGRADATION; FATTY ACIDS; FOOD PROCESSING; HYDROLYSIS; LIPIDS; NUTRITION; OXIDATION; POLYMERS; REFRACTIVE INDEX; VISCOSITY;

DETERIORATIVE REACTIONS; FOAM HEIGHT (FH); FROZEN PREFRIED FOODS; PALM OLEIN; SMOKE POINT (SP);

VEGETABLE OILS;

GALLUS GALLUS; SOLANUM TUBEROSUM;

EID: 0942300753     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2003.tb00022.x     Document Type: Article

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