Regeneration of Used Frying Palm Oil with Coffee Silverskin (CS), CS Ash (CSA) and Nanoparticles of CS (NCS)-Reference-Cited by-同舟云学术

Regeneration of Used Frying Palm Oil with Coffee Silverskin (CS), CS Ash (CSA) and Nanoparticles of CS (NCS)

Published:2017 Issue:8 Volume:66 Page:897-905
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Ismail Samir Abd-elmonem A¹,El-Anany Ayman Mohammed²,Ali Rehab Farouk M¹³

Affiliation:

1. Biochemistry Department, Faculty of Agriculture, Cairo University

2. Department of Special Food and Nutrition researches, Food Technology Research Institute; Agricultural Research Center

3. Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Al-Qassum University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/66/8/66_ess17015/_pdf

Reference40 articles.

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2. 2) Adewuyi, A.; Oderinde, R.A. Fatty acid composition and lipid profile of Diospyros mespiliformis, Albizia lebbeck, and Caesalpinia pulcherrima seed oils from Nigeria. Intern. J. Food Sci. doi: 10.1155/2014/283614 (2014).

3. 3) Yamsaengsung, R.; Moreira, R.G. Modelling the transport phenomena and structural changes during deep fat frying. Part II: Model solution and validation. J. Food Eng. 53, 11-25 (2002).

4. 4) Nelson, L.V.; Keener, K.M.; Kaczay, K.R.; Banerjee, P.; Jensen, J. L.; Liceaga, A. Comparison of the FryLess 100 K Radiant Fryer to oil immersion frying. LWT- Food Sci. Technol. 53, 473-479 (2013).

5. 5) Lazarick, K.; Aladedunye, F.; Przybylski, R. Effect of breading and battering ingredients on performance of frying oils. Eur. J. Lipid Sci. Technol. 116, 763-770 (2014).

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