The Composition of Fatty Acids in Frying Oils and the Hydrolysis during Deep Fat Frying
نویسندگان
چکیده
منابع مشابه
Chemistry of deep-fat frying oils.
Deep-fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep-fat frying. The reactions in deep-fat frying depend on factors such as replenishment of fresh oil, frying conditions, original quality of fryi...
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1974
ISSN: 1884-2003
DOI: 10.5650/jos1956.23.489