Effect of energy transfer conditions on the chemical degradation of frying oil
Author:
Affiliation:
1. UMR GENIAL, ENSIA, Massy, France
2. SEB, Is sur Tille, France
3. UMR SCALE, ENSIA, Massy, France
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200600153
Reference23 articles.
1. Frying as a science – An introduction
2. New theoretical and practical aspects of the frying process
3. Regulating the use of degraded oil/fat in deep‐fat/oil food frying
4. Utilization of high‐oleic rapeseed oil for deep‐fat frying of French fries compared to other commonly used edible oils
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