The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying

Journal of Food Science

Volumn 77, Issue 11, 2012, Pages

  Del Carmen Flores Álvarez, María ^a   Molina Hernández, Erika F ^a   Hernández Raya, José Concepción ^b   Sosa Morales, María Elena ^a  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^b AarhusKarlshamn México ^*  (Mexico)

Author keywords

Fish nuggets; French fries; Frying; Oil degradation; Scanning electron microscopy

Indexed keywords

FATTY ACID; OIL;

ANIMAL; ARTICLE; CATERING SERVICE; CHEMISTRY; CONSUMER; COOKING; FAST FOOD; FISH; FOOD HANDLING; HUMAN; METHODOLOGY; POTATO; PRODUCT SAFETY; SCANNING ELECTRON MICROSCOPY; SEA FOOD;

ANIMALS; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; COOKING; FAST FOODS; FATTY ACIDS, NONESTERIFIED; FISHES; FOOD HANDLING; HUMANS; MICROSCOPY, ELECTRON, SCANNING; OILS; RESTAURANTS; SEAFOOD; SOLANUM TUBEROSUM;

EID: 84869885694     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02930.x     Document Type: Article

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