Kinetics of quality changes during food frying

Critical Reviews in Food Science and Nutrition

Volumn 46, Issue 3, 2006, Pages 239-258

  Hindra, Fransiskus ^a   Baik, Oon Doo ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Activation energy; Color; Order of reaction; Reaction rate constant; Texture; Volume

Indexed keywords

OMEGA 3 FATTY ACID;

ARTICLE; BREAD; CASSAVA; CEREAL; CHEMISTRY; COLOR; ELASTICITY; FOOD; FOOD HANDLING; HEAT; KINETICS; MEAT; PLANT TUBER; POTATO; THERMODYNAMICS; VISCOSITY;

BREAD; CEREALS; COLOR; ELASTICITY; FATTY ACIDS, OMEGA-3; FOOD; FOOD TECHNOLOGY; HEAT; KINETICS; MANIHOT; MEAT; PLANT TUBERS; SOLANUM TUBEROSUM; THERMODYNAMICS; VISCOSITY;

EID: 33644990385     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690590957124     Document Type: Article

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