Effects of microcapsule constitution on the quality of microencapsulated walnut oil
✍ Scribed by Patricia Calvo; Ángel Luis Castaño; María Teresa Hernández; David González-Gómez
- Publisher
- John Wiley and Sons
- Year
- 2011
- Tongue
- English
- Weight
- 169 KB
- Volume
- 113
- Category
- Article
- ISSN
- 1438-7697
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
## 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
Sept. 0, 1955 niny be co~npnred with the bchiivionr under the same conditions of two saniplcs of pure crystnllized calcium ncetylsnlicylntc nnd one of pure mngnesium ncctplsalicplate. These gnvc t,lic following results upon keeping at 37" C. : Snlicylic ncid ?& Initial 1 wcek 2 iveckfl Soniple h (Cn