Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil

Journal of Food Science and Technology

Volumn 51, Issue 6, 2014, Pages 1076-1084

  Mishra, Richa ^a   Sharma, H K ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Deep fat frying; Oryzanol content; P Anisidine value; Potato chips; Trans fats

Indexed keywords

BLENDING; COLOR; FURFURAL; PALMITIC ACID; REFRACTIVE INDEX; UNSATURATED FATTY ACIDS;

DEEP FAT FRYING; ORYZANOL; P-ANISIDINE; POTATO CHIP; TRANS FATS;

SUNFLOWER OIL;

HELIANTHUS; SOLANUM TUBEROSUM;

EID: 84905250736     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0602-y     Document Type: Article

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