Microscopic oil uptake mechanisms in fried products*-Reference-Cited by-同舟云学术

Microscopic oil uptake mechanisms in fried products*

Published:2014-03-14 Issue:6 Volume:116 Page:741-755
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Vauvre Jean‐Michaël¹²,Kesteloot Régis³,Patsioura Anna¹²,Vitrac Olivier¹²

Affiliation:

1. INRA, UMR 1145 Ingénierie et Procédés AlimentairesMassyFrance

2. AgroParisTech, UMR 1145 Ingénierie et Procédés AlimentairesMassyFrance

3. Régis Kesteloot ConseilLambersartFrance

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201300278

Reference81 articles.

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4. Hazards associated with fried fast food products;Ghidurus M.;Rom. Biotechnol. Lett.,2013

5. Major physical and chemical changes in oils and fats used for deep frying: Regulation and effects on health;Mendonca Freire P. C.;Rev. De Nutr. – Braz. J. Nutr.,2013

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