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Factors affecting the rate of deterioration in the frying quality of fats II. Type of heater and method of heating

✍ Scribed by S. P. Rock; H. Roth

Book ID
112930868
Publisher
Springer-Verlag
Year
1964
Tongue
English
Weight
407 KB
Volume
41
Category
Article
ISSN
0003-021X

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✍ D. J. McWeeny πŸ“‚ Article πŸ“… 1968 πŸ› John Wiley and Sons 🌐 English βš– 777 KB

The influence of a variety of additives and thermal treatments upon the rate at which green discoloration develops in P-carotene-hydrogenated fat systems is reported. The observed effects are discussed in relation to the hypothesis that the colour change is associated with the production of P-carote