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Deterioration of diacylglycerol- and triacylglycerol-rich oils during frying of potatoes

โœ Scribed by Chang Mo Li; Fumiko Kimura; Yasushi Endo; Chizuko Maruyama; Kenshiro Fujimoto


Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
552 KB
Volume
107
Category
Article
ISSN
1438-7697

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Oxidative stability of potato chips: eff
โœ Lolos, M; Oreopoulou, V; Tzia, C ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 87 KB ๐Ÿ‘ 1 views

The effect of type of frying oil and temperature on the oxidative stability of potato chips during storage was studied. Cottonseed oil, soybean oil, olive kernel oil and palmolein were used as frying media. The chips were packaged in metallized cellophane bags and incubated at 63 ยฐC. At deยฎnite time