Use of pilot plant scale continuous fryer to simulate industrial production of potato chips: thermal properties of palm olein blends under continuous frying conditions-Reference-Cited by-同舟云学术

Use of pilot plant scale continuous fryer to simulate industrial production of potato chips: thermal properties of palm olein blends under continuous frying conditions

Published:2013-11-27 Issue:1 Volume:2 Page:28-38
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Tarmizi Azmil Haizam Ahmad¹,Ismail Razali¹

Affiliation:

1. Malaysian Palm Oil Board 6 Persiaran Institusi, Bandar Baru Bangi 43000 Kajang Selangor Malaysia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.76

Reference37 articles.

1. Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips;Abdulkarim S. M.;J. Agric. Sci.,2010

2. Ahmad K. andR.Ismail.2007.Palm oil products in cooking and frying. Presented at 27th Palm Oil Familiarization Programme Kuala Lumpur Malaysia 14–24 August 2007.

3. Comparison of the Frying Stability of Standard Palm Olein and Special Quality Palm Olein

4. The Impact of Blanching and High-Pressure Pretreatments on Oil Uptake of Fried Potato Slices

5. Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols

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