Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries-Reference-Cited by-同舟云学术

Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries

Published:2013-06-14 Issue:7 Volume:78 Page:C978-C984
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Cardoso-Ugarte Gabriel Abraham¹,Morlán-Palmas C. Christian²,Sosa-Morales María Elena¹

Affiliation:

1. Dept. de Ingeniería Química; Alimentos y Ambiental, Univ. de las Américas Puebla; Ex-Hacienda Santa Catarina Mártir S/N; Cholula; Puebla 72810; México

2. AarhusKarlshamn México, Héroes de Nocupétaro 1022; Col. Industrial, Morelia, Michoacán 58130; México

Publisher

Wiley

Subject

Food Science

Reference45 articles.

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2. Effects of moisture content and heat treatment on peroxide value and oxidative stability of un-refined sesame oil;Akinoso;Afr J Food Agric Nutr Dev,2010

3. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes;Andrikopoulos;Intl J Food Sci Nutr,2002

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