Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil-Reference-Cited by-同舟云学术

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Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil

Published:2011-07 Issue:1 Volume:105 Page:169-179
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Kalogianni E.P.,Karapantsios T.D.,Miller R.

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Quality changes of selected vegetable oils during frying of doughnuts;Aggelousis;La Rivista Italiana delle Sostanze Grasse,1997

2. Food Chemistry;Belitz,2004

3. Rapid evaluation of frying oil degradation using ultrasonic technology;Benedito;Food Research International,2007

4. A new look at the chemistry and physics of deep fat frying;Blumenthal;Food Technology,1991

5. Physicochemical changes of olive oil and selected vegetable oils during frying;Chatzilazarou;Journal of Food Lipids,2006

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