Lipid profile of foods fried in thermally polymerized palm oil

Food Chemistry

Volumn 109, Issue 4, 2008, Pages 808-812

  Bhattacharya, Atanu B ^a   Sajilata, M G ^a   Singhal, Rekha S ^a  

^a UNIVERSITY OF MUMBAI   (India)

Author keywords

Fish fry; French fries; Lipid; Moisture; Papads; Quality

Indexed keywords

ALKADIENE; ANISIC ACID; FATTY ACID; LIPID; PALM OIL;

ARTICLE; COLOR; DUCK; FOOD PROCESSING; FRYING; LIPID ANALYSIS; MOISTURE; OXIDATION; POLYMERIZATION; POTATO; VISCOSITY;

HARPADONTINAE; SOLANUM TUBEROSUM;

EID: 41549118479     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.027     Document Type: Article

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