Frying under Low Oxygen Atmosphere Retards the Oxidative Deterioration of Oils and Foods.
نویسندگان
چکیده
منابع مشابه
Studies on the Deterioration of Frying Oils in Continuous Water-Spraying and Heating System. IX. Frying Quality of Oils Used for Frying in Japan
Physical and chemical changes were compared with soybean oil, corn oil, cottonseed oil , rice oil, rapeseed oil, lard, palm oil and coconut oil in continuous water spraying and heating system (Table -1 , Fig,-1•`4). Thermal oxidative changes such as viscosity increasing ratio, carbonyl and iodine value , showed close relation with the initial iodine value of these oils. However, in coconut oil ...
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ژورنال
عنوان ژورنال: Journal of Oleo Science
سال: 2001
ISSN: 1345-8957,1347-3352
DOI: 10.5650/jos.50.121