A new analytical and statistical approach to predict the sensory properties of deep frying fats and oils to determine the point of discard during processing
Author:
Affiliation:
1. Maxfry GmbHHagenGermany
2. Feal Stability ConsultantsLethbridgeAlbertaCanada
3. Max Rubner Institut (MRI)DetmoldGermany
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600393
Reference28 articles.
1. Heat transfer coefficient during deep-fat frying
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3. A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards
4. Frying quality and oxidative stability of two unconventional oils
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