Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils-Reference-Cited by-同舟云学术

Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils

Published:2020 Issue:3 Volume:69 Page:185-190
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Alkaltham Mohammed Saeed¹,Özcan Mehmet Musa²,Uslu Nurhan²,Salamatullah Ahmad Mohammad¹,Hayat Khizar¹

Affiliation:

1. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University

2. Department of Food Engineering, Faculty of Agriculture, University of Selçuk

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/69/3/69_ess19288/_pdf

Reference28 articles.

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3. 3) Krokida, M.K.; Oreopoulou, V.; Maroulis, Z.B.; Marinos-Kouris, D. Effect of pre-drying on quality of French fries. J. Food Eng. 49, 347-354 (2001).

4. 4) Romano, R.; Manzo, N.; Grottaglie, L.; Giordano, A.; Romano, A.; Masi, P. Comparison of the frying performance of high oleic oils subjected to discontinuous and prolonged thermal treatment. J. Am. Chem. Soc. 90, 965-975 (2013).

5. 5) Bou, R.; Navas, J.A.; Tres, A; Codony, R.; Guardiola, F. Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large scale producers. Food Control 27, 254-267 (2012).

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