Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 902-908

  Ahmad Tarmizi, Azmil Haizam ^a   Niranjan, Keshavan ^b   Gordon, Michael ^b  

^a Product Development and Advisory Services Division   (Malaysia)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Atmospheric drainage; Atmospheric frying; Stability; Vacuum drainage

Indexed keywords

COLOUR DIFFERENCES; FATTY ACID PROFILES; FREE FATTY ACID; P-ANISIDINE; PHYSICO-CHEMICAL CHANGES;

ATMOSPHERIC PRESSURE; CONVERGENCE OF NUMERICAL METHODS; POLYUNSATURATED FATTY ACIDS; VACUUM; VACUUM TECHNOLOGY; VISCOSITY;

ATMOSPHERIC CHEMISTRY;

4 ACETANISIDINE; FATTY ACID; OIL; POLYUNSATURATED FATTY ACID; TOCOL;

ARTICLE; ATMOSPHERIC FRYING; ATMOSPHERIC PRESSURE; COLOR; CONCENTRATION RESPONSE; FATTY ACID ANALYSIS; FRYING; OXIDATION; PHYSICAL CHEMISTRY; POLYMERIZATION; POST FRYING VACUUM APPLICATION; VACUUM; VISCOSITY;

COOKING; FATTY ACIDS; HOT TEMPERATURE; OXIDATION-REDUCTION; PLANT OILS; VACUUM;

EID: 84866852749     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.001     Document Type: Article

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