Color and chemical properties of oil used for deep frying on a large scale

Journal of Oleo Science

Volumn 61, Issue 3, 2012, Pages 121-126

  Totani, Nagao ^a   Tateishi, Sayuri ^a   Chiue, Hiroko ^a   Mori, Terutosi ^a  

^a KOBE GAKUIN UNIVERSITY   (Japan)

Author keywords

Acid value; Carbonyl value; Frying oil; Gardner color; Polar compound

Indexed keywords

ACID VALUE; CANOLA OIL; CARBONYL VALUE; COLOR VALUES; DEEP FRYING; EUROPEAN COUNTRIES; FRYING OIL; FRYING TEMPERATURE; HEATING TIME; LIMIT SETS; OIL SAMPLES; PEROXIDE VALUE; POLAR COMPOUNDS; PURE VEGETABLE OIL; REGRESSION CURVE;

CARBONYL COMPOUNDS; CHEMICAL PROPERTIES; HOSPITALS; KITCHENS; THERMAL PROCESSING (FOODS); VEGETABLE OILS;

COLOR;

ACID; CARBON; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COLOR; COOKING;

ACIDS; CARBON; COLOR; COOKING; PLANT OILS;

EID: 84857486992     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.61.121     Document Type: Article

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