Carbonyl compounds vaporize from oil with steam during deep-frying.

Journal of oleo science

Volumn 56, Issue 9, 2007, Pages 449-456

  Totani, Nagao ^a   Ono, Mika ^a   Burenjargal, Munkhjargal ^a   Ojiri, Yuko ^a  

^a KOBE GAKUIN UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EDIBLE OIL; OIL;

ARTICLE; CHEMISTRY; COOKING; HEAT; VOLATILIZATION; WATER VAPOR;

COOKERY; DIETARY FATS, UNSATURATED; HEAT; OILS; STEAM; VOLATILIZATION;

EID: 38449108539     PISSN: None     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.56.449     Document Type: Article

References (0)