Effects of expeller-pressed/physically refined soybean oil on frying oil stability and flavor of french-fried potatoes-Reference-Cited by-同舟云学术

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Effects of expeller-pressed/physically refined soybean oil on frying oil stability and flavor of french-fried potatoes

Published:2006-05 Issue:5 Volume:83 Page:435-441
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Warner K.¹,Dunlap Christopher¹

Affiliation:

1. ; National Center for Agricultural Utilization Research; USDA, ARS; 1815 North University St. Peoria 61604 Illinois

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference24 articles.

1. Survey of Soybean Oil and Meal Qualities Produced by Different Processes;Wang;J. Am. Oil Chem. Soc.,2001

2. Natural Refining of Extruded-Expelled Soybean Oils Having Various Fatty Acid Compositions;Wang;Ibid.,2001

3. Studies on the Qualities of Soybean Oil: Extraction Methods, Soybean Type, and Soybean Stability;Hill,1992

4. Dry Extrusion as an Aid to Mechanical Expelling of Oil from Soybeans;Nelson;J. Am. Oil Chem. Soc.,1987

5. Effect of Extrusion on Lipid Oxidation;Rao;Ibid.,1989

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