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PHYSICOCHEMICAL CHANGES OF OLIVE OIL AND SELECTED VEGETABLE OILS DURING FRYING

✍ Scribed by ARHONTOULA CHATZILAZAROU; OLGA GORTZI; STAVROS LALAS; EVANGELOS ZOIDIS; JOHN TSAKNIS

Book ID
111338246
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
117 KB
Volume
13
Category
Article
ISSN
1065-7258

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Changes in oil and potato chips during f
Changes in oil and potato chips during frying
✍ Hebash, K. A. ;Fadel, H. H. M. πŸ“‚ Article πŸ“… 1994 πŸ› John Wiley and Sons 🌐 English βš– 254 KB

The effect of frying of potato chips (batch processing during 12 h) on the chemical characteristics and fatty acid composition of the used oil were determined. Samples of the fried oil and potato chips were taken at various time periods. The volatile carbonyl compounds of the aroma concentrate of ea