Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles

LWT

Volumn 84, Issue , 2017, Pages 788-794

  Lim, Jeongtaek ^a   Jeong, Sungmin ^a   Oh, Im Kyung ^a   Lee, Suyong ^a  

^a Sejong University   (South Korea)

Author keywords

Frying; Instant fried noodle; Oil structuring; Oleogel; Saturated fat

Indexed keywords

PALM OIL; SATURATED FATTY ACIDS; TEMPERATURE DISTRIBUTION; TEXTURES; WAXES;

DEEP FAT FRYING; FRYING; INSTANT FRIED NOODLE; OIL STRUCTURING; OLEOGEL; PEROXIDE VALUE; SCANNING ELECTRON MICROSCOPIC; TEMPERATURE DEPENDENCE;

SOYBEAN OIL;

EID: 85021456906     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.06.054     Document Type: Article

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