𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Formation of cyclic fatty acids during the frying process

✍ Scribed by William W. Christie; Gary Dobson

Publisher
John Wiley and Sons
Year
2000
Tongue
English
Weight
118 KB
Volume
102
Category
Article
ISSN
1438-7697

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Changes of fatty acid composition during
Changes of fatty acid composition during the processing of fish
✍ Voldrich, M. ;Dobias, J. ;Kalac, P. ;Curda, D. πŸ“‚ Article πŸ“… 1991 πŸ› John Wiley and Sons 🌐 English βš– 122 KB πŸ‘ 1 views

Since the 70's a special attention has been paid to fish oil for its beneficial nutritive effects [I]. Fish products are an important source of polyunsaturated fatty acids (PUFAs) especially n-3 (01-3) fatty acidseicosapentaenoic (205, n-3) and docosahexaenoic (22:6, n-3) acid which are believed to

Effect of free fatty acids on the flavou
Effect of free fatty acids on the flavour of frying oil
✍ Ledahudec, J. ;PokornΓ½, J. πŸ“‚ Article πŸ“… 1991 πŸ› John Wiley and Sons 🌐 English βš– 247 KB πŸ‘ 2 views

Lauric acid imparts soapy taste to edible oil and to fried bread in the concentration of less than 1 g,kg-', palmitic acid and stearic acid taste neutral in the concentration of up to 20 g k g -', oleic acid is neutral in thc same concentration range, while purified linoleic acid tastes slightly bit