𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The evaluation of frying oils with thep-Anisidine value

✍ Scribed by Carol Tompkins; Edward G. Perkins

Book ID
107496595
Publisher
Springer-Verlag
Year
1999
Tongue
English
Weight
61 KB
Volume
76
Category
Article
ISSN
0003-021X

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of oxidation of frying oil on the
Effect of oxidation of frying oil on the sensory value of fried fish fillet
✍ PokornΓ½, J. ;KovΓ‘Ε™ovΓ‘, H. ;MarcΓ­n, A. ;DavΓ­dek, J. πŸ“‚ Article πŸ“… 1982 πŸ› John Wiley and Sons 🌐 English βš– 338 KB πŸ‘ 1 views

## Abstract Fresh sunflower seed oil and used oil were compared as media for deep fat frying of cod fillet. The oxidized oil had more rancid, varnish like and intensive fried flavours. Hydroperoxides present in used frying oil were decomposed into benzidine‐active compounds. The sample fried in use