Lipid profile of foods fried in thermally polymerized palm oil-Reference-Cited by-同舟云学术

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Lipid profile of foods fried in thermally polymerized palm oil

Published:2008-08 Issue:4 Volume:109 Page:808-812
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bhattacharya Atanu B.,Sajilata M.G.,Singhal Rekha S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference18 articles.

1. Official methods and recommended practices of the American Oil Chemist Society;AOCS.,1989

2. Official methods and recommended practices of the American Oil Chemist Society;AOCS.,1998

3. Heat and mass transfer in frying;Ashkenazi,1984

4. The frying operation. II. Chemical and physicochemical modifications in the oil;Barbanti;Industrie Alimentari,1994

5. Alkaline contaminant materials in used frying oils: A new quick test;Blumenthal;Journal of the American Oil Chemists’ Society,1985

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