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Degradation and Nutritional Quality Changes of Oil During Frying

โœ Scribed by Felix A. Aladedunye; Roman Przybylski

Book ID
107494347
Publisher
Springer-Verlag
Year
2008
Tongue
English
Weight
474 KB
Volume
86
Category
Article
ISSN
0003-021X

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Changes in oil and potato chips during f
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โœ Hebash, K. A. ;Fadel, H. H. M. ๐Ÿ“‚ Article ๐Ÿ“… 1994 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 254 KB

The effect of frying of potato chips (batch processing during 12 h) on the chemical characteristics and fatty acid composition of the used oil were determined. Samples of the fried oil and potato chips were taken at various time periods. The volatile carbonyl compounds of the aroma concentrate of ea