Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries

International Journal of Food Science and Technology

Volumn 46, Issue 6, 2011, Pages 1231-1237

  Enríquez Fernández, Blanca Estela ^a   Álvarez de la Cadena y Yañez, Liliana ^b   Sosa Morales, María Elena ^a  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^b AarhusKarlshamn México ^*  (Mexico)

Author keywords

Canola oil; Chicken nuggets; French fries; Frying; Oil blends; Oil stability; Palm olein

Indexed keywords

CANOLA OIL; CHICKEN NUGGETS; FRENCH FRIES; FRYING; OIL BLENDS; OIL STABILITY; PALM OLEIN;

ANIMALS; FATTY ACIDS; GAS CHROMATOGRAPHY; GAS OILS;

BLENDING;

BRASSICA NAPUS VAR. NAPUS;

EID: 79961212392     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02627.x     Document Type: Article

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