Effects of oxygenation and process conditions on thermo-oxidation of oil during deep-frying

Author:

Patsioura Anna,Ziaiifar Aman Mohammad,Smith Paul,Menzel Andreas,Vitrac Olivier

Funder

Marie-Noëlle Maillard for advisory and scientific support

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference81 articles.

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3. Corps gras d'origines animale et végétale—Détermination de l'absorbance dans l'ultraviolet, exprimée sous la forme d'extinction spécifique en lumière ultraviolette. Norme NF EN ISO 3656;AFNOR,2011

4. A comparison between determinations of the solubility of oxygen in oils by exponential dilution and chemical methods;Aho;J. Am. Oil Chem. Soc.,1967

5. Oxidative stability and changes in chemical composition of extra virgin olive oils after short-term deep-frying of french fries;Akil;J. Am. Oil Chem. Soc.,2015

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