Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry-Reference-Cited by-同舟云学术

Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry

Published:2000-05 Issue:5 Volume:77 Page:543-545
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Daglioglu Orhan¹,Tasan Murat¹,Tuncel Baris¹

Affiliation:

1. Department of Food Engineering; Trakya University, Tekirdag Agricultural Faculty; 59100 Tekirdag Turkey

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference20 articles.

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2. Microwave Food Processing. A Scientific Status Summary by the IFT Expert Panel on Food Safety and Nutrition;Institute of Food Technologists;Food Technol.,1989

3. Influence of Fatty Acids on the Tocopherol Stability in Vegetable Oils During Microwave Heating;Yoshida;J. Am. Oil Chem. Soc.,1992

4. Use of Vitamins as Additives in Processed Foods. A Scientific Status Summary by the IFT Expert Panel on Food Safety and Nutrition;Institute of Food Techologists;Food Technol.,1987

5. Ascorbic Acid Levels in Conventionally Cooked Versus Microwave Oven Cooked Frozen Vegetables;Gould;Food Sci. Nutr.,1989

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