Volatile Odor and Flavor Components Formed in Deep Frying

Deep Frying: Chemistry, Nutrition, and Practical Applications: Second Edition

Volumn , Issue , 2007, Pages 51-56

  Perkins, Edward G ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DEEP FRYING;

EID: 84945121860     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-893997-92-9.50010-4     Document Type: Chapter

References (24)

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4. Chang S.S., Peterson R.J., Ho C.-T. Chemistry of Deep Fried Flavor in Lipids as a Source of Flavor 1978, 18-42. American Chemical Society, Washington, DC. M.K. Supran (Ed.).
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16. Nawar W.W., Bradley S.J., Manno S.S.L. Lipids as a Source of Flavor 1978, 42-55. American Chemical Society, Washington, DC. M.K. Supran (Ed.).
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18. Perkins E.G. Flavor Chemistry of Lipid Foods 1989, 43-45. American Oil Chemists' Society, Champaign, IL. D.B. Min, T.H. Smouse (Eds.).
19. Pokorny J. Flavor Chemistry of Lipid Foods 1989, American Oil Chemists' Society, Champaign, IL. D.B. Min, T.H. Smouse (Eds.).
20. Qian C. Characterization of Deep Fried Flavor: Preliminary Study Using French Fries; M.S. Thesis 1990, University of Illinois, Urbana.
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24. Warner K., Eskin N.A.M. Methods to Assess Quality and Stability of Oils and Fat-Containing Foods 1995, American Oil Chemists' Society, Champaign, IL, Appendix b.