Correlation between physicochemical analysis and radical‐scavenging activity of vegetable oil blends as affected by frying of French fries
Author:
Affiliation:
1. Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
2. Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200600058
Reference39 articles.
1. Frying performance of palm olein and high oleic sunflower oil during batch frying of potato crisps;Fauziah A.;Palm Oil Dev.,2000
2. Chemical reactions involved in the deep-fat frying of foods1
3. Measurements of frying fat deterioration: A brief review
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