Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils

Author:

Farhoosh Reza,Esmaeilzadeh Kenari Reza,Poorazrang Hashem

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference28 articles.

1. Ackman RG (1990) Canola fatty acids––an ideal mixture for health, nutrition and food use. In: Shahidi F (ed) Canola and rapeseed. Van Nostrand Reinhold, New York, pp 81–89

2. Malcolmson LJ, Vaisey-Genser M, Przybylski R, Eskin NAM (1994) Sensory stability of canola oil: present status of shelf life studies. J Am Oil Chem Soc 71:435–440

3. Anderson D (1996) A primer on oils processing technology. In: Hui YH (ed) Bailey’s industrial oil and fat products. Wiley Interscience, New York, pp 1–60

4. Hauman BF (1994) Tools: hydrogenation, interesterification. Inform 5:668–670

5. Wilson RF, Burton JW, Kwanyuen P (1989) Edible fats and oils processing. In: Erickson D (ed) Basic principles and modern practices, American oil chemists’ society, Champaign, pp 355–359

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