Control de calidad de las grasas de fritura. Validez de los métodos de ensayos rápidos en sustitución de la determinación de compuestos polares
Author:
Publisher
Editorial CSIC
Subject
Organic Chemistry,Food Science
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms;Foods;2021-07-22
2. Acid Value, Polar Compounds and Polymers as Determinants of the Efficient Conversion of Waste Frying Oils to Biodiesel;Journal of the American Oil Chemists' Society;2013-12-01
3. Physicochemical characterization of changes in different vegetable oils (olive and sunflower) under several frying conditions Caracterización fisicoquímica de los cambios en diferentes aceites vegetales (oliva y girasol) bajo varias condiciones de fritura;CyTA - Journal of Food;2011-12
4. Influencia del proceso de fritura en profundidad sobre el perfil lipídico de la grasa contenida en patatas tipo “french”, empleando oleina de palma;Grasas y Aceites;2009-12-07
5. Quality of used frying fats and oils: comparison of rapid tests based on chemical and physical oil properties;International Journal of Food Science & Technology;2007-05
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