Improvement in the quality of used sunflower oil by organic and inorganic adsorbents

Author:

Farag Radwan S.,Basuny Amany M. M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference28 articles.

1. Active treatment of frying oil for enhanced fry-life;Bheemreddy;Journal of Food Science,2002

2. Quality assessment of used frying fats: a comparison of four methods;Billek;Journal of the American Chemical Society,1978

3. Contents of trans-2, 4-decadienal in deep-fried and pan-fried potatoes;Boskou;European Journal of Lipid Science and Technology,2006

4. Oxidation stability of soybean and sesame oil mixtures during frying of flour dough;Chung;Journal of Food Science,2004

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