Evaluation of the performance of frying oils using an ultrasonic technique

Grasas y Aceites

Volumn 61, Issue 2, 2010, Pages 151-156

  Izbaim, D ^a   Faiz, B ^a   Moudden, A ^b   Taifi, N ^c   Aboudaoud, I ^a  

^a FACULTÉ DES SCIENCES   (Morocco)

^b IBN ZOHR UNIVERSITY   (Morocco)

^c FACULTÉ DES SCIENCES   (Morocco)

Author keywords

Fatty acids; Frying oil; Partially hydrogenated soybean oil; Polar compounds; Ultrasonics Unhydrogenated soybean oil

Indexed keywords

CHEMICAL CHANGE; FRYING OIL; OIL DEGRADATION; POLAR COMPOUNDS; STRONG CORRELATION; ULTRASONIC ANALYSIS; ULTRASONIC METHODS; ULTRASONIC TECHNIQUES;

FATTY ACIDS; HYDROGENATION; SOYBEAN OIL;

ULTRASONIC TESTING;

GLYCINE MAX;

EID: 77649328655     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.087709     Document Type: Article

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