𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Rheological characteristics of vegetable oils as affected by deep frying of French fries

✍ Scribed by Hassanien, M. F. R.; Sharoba, A. M.

Book ID
125374177
Publisher
Springer-Verlag
Year
2014
Tongue
English
Weight
661 KB
Volume
8
Category
Article
ISSN
2193-4126

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Correlation between physicochemical anal
Correlation between physicochemical analysis and radical-scavenging activity of vegetable oil blends as affected by frying of French fries
✍ Mohamed Fawzy Ramadan; Mohamed Mostafa Afify Amer; Abd El-Rahman Mohamed Suliema πŸ“‚ Article πŸ“… 2006 πŸ› John Wiley and Sons 🌐 English βš– 275 KB πŸ‘ 1 views

## Abstract The main goal of the present work was to compare and correlate the results of physicochemical parameters and antiradical performance of some oil blends during deep‐frying, which will be an initial indicator for applying antiradical tests for monitoring deep‐frying oils. Two oil blends w

Deep-Fat Finish-Frying of French Fries i
Deep-Fat Finish-Frying of French Fries in Unhydrogenated Refined Soybean Oil
✍ Keijbets, M. J. H. ;Ebbenhorst-Seller, G. ;Ruisch, J. πŸ“‚ Article πŸ“… 1986 πŸ› John Wiley and Sons βš– 516 KB

The suitability of unhydrogenated soybean oils (55 '%I C 18: 2 and 7 O/n C 18 : 3) for commercial, small-scale, heavy-duty deep-fat frying has been investigated in a laboratory experiment with four unhydrogenated soybean oils, a sunflower oil (68 "10 C 18 : 2) and a hydrogenated soybean fat (0 Yo C