Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil-Reference-Cited by-同舟云学术

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Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil

Published:1995-10 Issue:10 Volume:72 Page:1123-1130
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Hawrysh Z. J.¹,Erin M. K.¹,Kim S. S.¹,Hardin R. T.¹

Affiliation:

1. ; Department of Agricultural, Food and Nutritional Science, 2-06F Agriculture/Forestry Centre; University of Alberta; Edmonton Alberta T6G 2P5 Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference26 articles.

1. Feature

2. A comparison of the stability of sunflower oil and corn oil

3. Performance of Canola and Soybean Fats in Extended Frying

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2. Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips;Journal of Food Science;2015-04-30

3. Flavor of Canola Oil;Handbook of Fruit and Vegetable Flavors;2010-07-21

4. Changes in Chemical Characteristics of Roasted Red Pepper Powder with Lard during Storage;Korean Journal for Food Science of Animal Resources;2008-08-30

5. Mid-Oleic/Ultra Low Linolenic Acid Soybean Oil: A Healthful New Alternative to Hydrogenated Oil for Frying;Journal of the American Oil Chemists' Society;2008-08-05

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