Frying Fats

Chemical & Functional Properties of Food Components - Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition ◽

10.1201/b10272-22 ◽

2010 ◽

pp. 429-454 ◽

Author(s):

Dimitrios Boskou

Keyword(s):

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Application of near infrared spectroscopy (NIRS) in the analysis of frying fats

European Journal of Lipid Science and Technology ◽

10.1002/1438-9312(200112)103:12<793::aid-ejlt793>3.0.co;2-d ◽

2001 ◽

Vol 103 (12) ◽

pp. 793-797 ◽

Author(s):

Hans Büning-Pfaue ◽

Stefan Kehraus

Keyword(s):

Infrared Spectroscopy ◽

Near Infrared Spectroscopy ◽

Near Infrared ◽

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Chemical and Biological Modulations of Frying Fats—Impacton Fried Food

Frying of Food ◽

10.1201/b10437-14 ◽

2016 ◽

pp. 261-274

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Changes in Quality Characteristics of Different Deep Frying Fats During Frying and Regeneration Potentials of Different Adsorbents in Wasted Frying Oils

Journal of Food and Nutrition Research ◽

10.12691/jfnr-3-3-8 ◽

2015 ◽

Vol 3 (3) ◽

pp. 176-181 ◽

Author(s):

Yemiscioglu Fahri ◽

Ozdikicierler Onur ◽

Onder Ozge

Keyword(s):

Quality Characteristics ◽

Deep Frying ◽

Frying Oils ◽

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Some Problems in Frying Fats

Journal of Japan Oil Chemists Society ◽

10.5650/jos1956.19.644 ◽

1970 ◽

Vol 19 (8) ◽

pp. 644-654 ◽

Author(s):

Etsuji YUKI

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Tests to monitor quality of deep-frying fats and oils

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.200401049 ◽

2004 ◽

Vol 106 (11) ◽

pp. 766-771 ◽

Author(s):

Richard F. Stier

Keyword(s):

Fats And Oils ◽

Deep Frying ◽

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Fatty acid composition and contents of trans monounsaturated fatty acids in frying fats, and in margarines and shortenings marketed in Denmark

Journal of the American Oil Chemists Society ◽

10.1007/s11746-998-0116-6 ◽

1998 ◽

Vol 75 (9) ◽

pp. 1079-1083 ◽

Author(s):

Lars Ovesen ◽

Torben Leth ◽

Kirsten Hansen

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Acid Composition ◽

Monounsaturated Fatty Acids ◽

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Quality assessment of used frying fats: A comparison of four methods

Journal of the American Oil Chemists Society ◽

10.1007/bf02665370 ◽

1978 ◽

Vol 55 (10) ◽

pp. 728-733 ◽

Author(s):

G. Billek ◽

G. Guhr ◽

J. Waibel

Keyword(s):

Quality Assessment ◽

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VOLATILE COMPOUNDS AND SENSORY CHARACTERISTICS OF FRYING FATS

Journal of Food Lipids ◽

10.1111/j.1745-4522.1999.tb00132.x ◽

1999 ◽

Vol 6 (1) ◽

pp. 47-61 ◽

Author(s):

M.S. BREWER ◽

J.D. VEGA ◽

E.G. PERKINS

Keyword(s):

Volatile Compounds ◽

Sensory Characteristics ◽

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Recycling used frying fats Recykling t�uszcz�w posma�alniczych

PRZEMYSŁ CHEMICZNY ◽

10.15199/62.2015.3.2 ◽

2015 ◽

Vol 1 (3) ◽

pp. 52-60

Author(s):

Wojciech Chwia�kowski

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Quality and consumption of oxidized lipids from deep-frying fats and oils in New Zealand

Journal of the American Oil Chemists Society ◽

10.1007/s11746-997-0026-z ◽

1997 ◽

Vol 74 (9) ◽

pp. 1065-1068 ◽

Author(s):

R. J. Lake ◽

P. Scholes

Keyword(s):

New Zealand ◽

Fats And Oils ◽

Oxidized Lipids ◽

Deep Frying ◽

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