New theoretical and practical aspects of the frying process

European Journal of Lipid Science and Technology

Volumn 106, Issue 11, 2004, Pages 722-727

  Kochhar, S Parkash ^a   Gertz, Christian ^b  

^a SPK Consultancy Services   (United Kingdom)

^b Official Inst of Chemical Analysis   (Germany)

Author keywords

Deep frying process; Heat stability; Natural antioxidants; OSET index

Indexed keywords

OIL; STARCH;

ARTICLE; COLOR; COOKING; FOOD BIOTECHNOLOGY; FOOD PROCESSING; FRYING; GELATINIZATION; HEATING; HIGH TEMPERATURE; MOLECULAR MECHANICS; PHYSICAL CHEMISTRY; PROTEIN DENATURATION; REACTION ANALYSIS; TASTE; TECHNIQUE; THERMOSTABILITY;

EID: 10844231687     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200400996     Document Type: Article

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