Chemical and sensory assessment of deep‐frying oil alternatives for the processing of French fries
Author:
Affiliation:
1. Faculty of Life Sciences/Food ScienceHamburg Universitiy of Applied SciencesHamburgGermany
2. Faculty of Biology and Pharmacy, Department of Nutritional PhysiologyFriedrich‐Schiller‐Universität Jena, Institute of NutritionJenaGermany
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201200375
Reference43 articles.
1. Chemistry of Deep-Fat Frying Oils
2. Chemical and Sensory Characteristics of Products Fried in High-Oleic, Low-Linolenic Rapeseed Oil
3. Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil
4. Testing and comparing oxidative stability of vegetable oils and fats at frying temperature
5. Utilization of high‐oleic rapeseed oil for deep‐fat frying of French fries compared to other commonly used edible oils
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