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EFFECT OF FINISH-FRYING CONDITIONS ON THE QUALITY OF FRENCH FRIED POTATOES

✍ Scribed by JANUSZ M. ZAK; CHARLES HOLT

Book ID: 108800216
Publisher: Institute of Food Technologists
Year: 1973
Tongue: English
Weight: 455 KB
Volume: 38
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1973.tb02785.x

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## Abstract During deep‐fat frying of chicken muscle in sunflower seed oil the content of thermolabile hydroperoxides reaches a value of about 5 mmole/kg while the amount of benzidine‐active substances depends on the original amount of hydroperoxides in frying oil. Oxidation products in frying oil