The effects of industrial pre-frying and domestic cooking methods on the nutritional compositions and fatty acid profiles of two different frozen breaded foods

LWT

Volumn 43, Issue 8, 2010, Pages 1271-1276

  Miranda, J M ^a   Martinez B ^a   Perez B ^b   Anton X ^b   Vazquez B I ^a   Fente, C A ^a   Franco, C M ^a   Rodriguez J L ^a   Cepeda, A ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b Clavo Congelados   (Spain)

Author keywords

Baking; Breaded; Fatty acids; Frying

Indexed keywords

BAKERIES; FATTY ACIDS; MOISTURE; OLIVE OIL; PETROLEUM INDUSTRY; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS; SUNFLOWER OIL; THERMAL PROCESSING (FOODS);

BAKING; BREADED; DOMESTIC COOKING; FATTY ACID PROFILES; FRYING; NUTRITIONAL COMPOSITIONS; PROTEIN CONTENTS; PROXIMATE COMPOSITIONS;

MONOUNSATURATED FATTY ACIDS;

HELIANTHUS; SCOMBRIDAE;

EID: 79956282161     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.03.013     Document Type: Article

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