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Effects of frying parameters on the colour development of fried potatoes

✍ Scribed by Serpil Sahin

Book ID
105900804
Publisher
Springer
Year
2000
Tongue
English
Weight
70 KB
Volume
211
Category
Article
ISSN
0044-3026

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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