The effects of microwave frying on physicochemical properties of frying and sunflower oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 87, Issue 4, 2010, Pages 355-360

  Gharachorloo, Maryam ^a   Ghavami, Mehrdad ^a   Mahdiani, Maryam ^a   Azizinezhad, Reza ^a  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Frying oil Sunflower oil; Microwave frying; Qualitative evaluation

Indexed keywords

BROKEN DOWN; CHAIN REACTION; CHEMICAL TESTS; CONVENTIONAL METHODS; DEEP FAT FRYING; DEEP FRYING; FINISHED PRODUCTS; FOOD PREPARATION; FRYING OIL; HIGH TEMPERATURE; INDUCTION PERIODS; PHYSICOCHEMICAL PROPERTY; POLAR COMPOUNDS; POTATO SLICES; POWER MICROWAVE; QUALITATIVE EVALUATIONS; QUALITY INDICES; SATURATED FATTY ACID; SUNFLOWER OIL;

CHEMICAL COMPOUNDS; FATTY ACIDS; MICROWAVES; OXIDATION; VEGETABLE OILS;

QUALITY CONTROL;

HELIANTHUS; SOLANUM TUBEROSUM;

EID: 79952313899     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1508-y     Document Type: Article

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