Process Optimization for Minimizing Residual Free Fatty Acid Levels in Fried Mustard Oil: Isotherm and Kinetics Studies-Reference-Cited by-同舟云学术

Process Optimization for Minimizing Residual Free Fatty Acid Levels in Fried Mustard Oil: Isotherm and Kinetics Studies

Published:2016-06-13 Issue:3 Volume:40 Page:e12426
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Nayak P.K.¹²,Dash U.³,Radha Krishnan K.¹,Mishra B.K.²,Rayaguru K.⁴

Affiliation:

1. Department of Food Engineering and Technology; CIT; Kokrajhar 783370 Assam India

2. Centre of Food Science and Technology, Sambalpur University; Sambalpur Odisha India

3. Department of Chemistry; Rajendra College; Balangir Odisha India

4. Department of Agricultural Processing and Food Engineering; CAET, OUAT; Bhubaneswar Odisha India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12426/fullpdf

Reference44 articles.

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5. Effect of natural and synthetic antioxidants on changes in refined, bleached and deodorized palm olein during deep-fat frying of potato chips;Che Man;J. Oil Fat Ind.,1999

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