Frying performance of genetically modified canola oils-Reference-Cited by-同舟云学术

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Frying performance of genetically modified canola oils

Published:1999-05 Issue:5 Volume:76 Page:627-632
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Petukhov I.¹,Malcolmson L. J.¹²,Przybylski R.¹,Armstrong L.³

Affiliation:

1. ; Department of Foods and Nutrition; University of Manitoba; R3T 2N2 Winnipeg Manitoba Canada

2. ; Canadian International Grains Institute; 1000-303 Main St. R3C 3G7 Winnipeg MB Canada

3. ; Statistical Advisory Service; University of Manitoba; R3T 2N2 Winnipeg Manitoba Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference31 articles.

1. Review of Stability Measurements for Frying Oils and Fried Food Flavor;Melton;J. Am. Oil Chem. Soc.,1994

2. Stability of Frying Oils;Boskou,1988

3. Fedeli , E. The Behaviour of Olive Oil During Cooking and Frying Ibid. 52 81

4. Lipid Changes in French Fries and Heated Oils During Commercial Deep Frying and Their Nutritional and Toxicological Implications;Thompson;Can. Inst. Food Sci. Technol. J.,1983

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

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