Veränderungen der Fette unter Fritierbedingungen und deren analytische Erfassung Chemische Veränderungen der Fette beim Fritieren
Author:
Affiliation:
1. Unilever Forschungsgesellschaft mbH, Hamburg
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19730751004
Reference8 articles.
1. Chemical reactions involved in the deep fat frying of foods: IV. Identification of acidic volatile decomposition products of hydrogenated cottonseed oil
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5. M.Unbehend H.Scharmann H. J.Straußu.G.Billek Fette · Seifen · anstrichmittel im Druck.
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1. HPLC with evaporative light scattering detection for the determination of polar compounds in used frying oils;European Food Research and Technology;2001-10
2. The use of high performance liquid chromatography for the quality survey of frying fats and oils;Chromatographia;1997-01
3. Use of hydrogenated rapeseed oil for French frying in household fryers;Food / Nahrung;1994
4. Die Veränderungen von Nahrungsfetten bei höheren Temperaturen;Lipid / Fett;1992-01
5. Possibilities of Application of NIR Technique in the Analysis of oilseeds and their Derivatives ‐ Examination of Used Frying Oils;Lipid / Fett;1988-01
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