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Membrane processing of used frying oils

  • Published:2000-03 Issue:3 Volume:77 Page:323
  • ISSN:0003-021X
  • Container-title:Journal of the American Oil Chemists' Society
  • language:en
  • Short-container-title:J Amer Oil Chem Soc

Author:

Subramanian R.1,Nandini K. E.1,Sheila P. M.2,Gopalakrishna A. G.2,Raghavarao K. S. M. S.1,Nakajima M.3,Kimura T.4,Maekawa T.4

Affiliation:

1. ; Department of Food Engineering; Central Food Technological Research Institute; 570 013 Mysore India

2. ; Lipid Science and Traditional Foods; Central Food Technological Research Institute; 570 013 Mysore India

3. National Food Research Institute; Ministry of Agriculture, Food and Fisheries; 305-8642 Tsukuba Japan

4. ; Institute of Agriculture and Forest Engineering; University of Tsukuba; 305-8572 Tsukuba Japan

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference12 articles.

1. Frying Technology;Blumenthal,1996

2. Gebhardt , B. Oils and Fats in Snack Foods Ibid. 409 427

3. Measurements of Frying Fat Deterioration: A Brief Review;Fritsch;J. Am. Oil Chem. Soc.,1981

4. A New Look at the Chemistry and Physics of Deep-Fat Frying;Blumenthal;Food Technol.,1991

5. Processing of Vegetable Oils Using Polymeric Composite Membranes;Subramanian;J. Food Eng.,1998

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