Chapter 5 Understanding Oil Absorption During Deep-Fat Frying

Advances in Food and Nutrition Research

Volumn 57, Issue , 2009, Pages 209-234

  Bouchon, Pedro ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

EDIBLE OIL; UNSATURATED FATTY ACID;

ABSORPTION; CHEMISTRY; COOKING; FOOD; FOOD ANALYSIS; FOOD HANDLING; HEAT; HUMAN; LOW FAT DIET; METHODOLOGY; NUTRITIONAL VALUE; QUALITY CONTROL; REVIEW; STANDARD;

ABSORPTION; COOKERY; DIET, FAT-RESTRICTED; DIETARY FATS, UNSATURATED; FATS, UNSATURATED; FOOD; FOOD ANALYSIS; FOOD TECHNOLOGY; HOT TEMPERATURE; HUMANS; NUTRITIVE VALUE; QUALITY CONTROL;

EID: 67649880296     PISSN: 10434526     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S1043-4526(09)57005-2     Document Type: Review

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