Effect of frying cycles on the physical, chemical and antioxidant properties of selected plant oils during deep-fat frying of potato chips

Author:

Ujong A.E.,Emelike N.J.T.,Owuno F,Okiyi P.N.

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference40 articles.

1. Versatility of palm-based oils for industrial frying;Ahmad Tarmizi;Palm Oil Developments,2014

2. Physicochemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application;Ahmad Tarmizi;Food Chemistry,2013

3. Comparative analysis of the physicochemical characteristics, phytochemical components and fatty acid profile of avocado pear (Persia Americana L.) pulp and seed oil;Akusu;European Journal of Agriculture and Food Sciences,2020

4. Evaluation of chemical and physical changes in different commercial oils during heating;Alzaa;Acta Scientific Nutritional Health,2018

5. Association of Official Analytical Chemists and Association of Official Agricultural Chemists (US) Official methods of analysis,1920

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