Frying quality and oxidative stability of two unconventional oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 6, 2006, Pages 529-538

  Mariod, Abdalbasit ^a,b   Matthäus, Bertrand ^b   Eichner, K ^c   Hussein, Ismail H ^d  

^a SUDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Sudan)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^c UNIVERSITY OF MÜNSTER   (Germany)

^d UNIVERSITY OF GEZIRA   (Sudan)

Author keywords

Agonoscelis pubescens; Deep fat frying; Oxidative stability; Sclerocaiya birrea

Indexed keywords

FOOD PROCESSING; OLIGOMERS; OXIDATION; PARAMETER ESTIMATION; VEGETABLE OILS; VOLATILE ORGANIC COMPOUNDS;

AGONOSCELIS PUBESCENS; DEEP-FAT FRYING; OXIDATIVE STABILITY; SCLEROCAIYA BIRREA;

CRUDE PETROLEUM;

SCLEROCARYA BIRREA; SOLANUM TUBEROSUM;

EID: 33745967763     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-1236-5     Document Type: Article

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