Back to Search
Start Over
Changes produced in oils during vacuum and traditional frying of potato chips.
- Source :
-
Food Chemistry . Mar2014, Vol. 146, p603-607. 5p. - Publication Year :
- 2014
-
Abstract
- Highlights: [•] Vacuum frying achieves a significant decrease deterioration reactions of oil. [•] The TBHQ in vacuum frying process has a high effective antioxidant activity. [•] Vacuum frying increase significative the usage time of the oil. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 146
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 91741569
- Full Text :
- https://doi.org/10.1016/j.foodchem.2013.08.132