[Use of palm superolein in different frying oil blends]
2004
Tyurina, E.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry) | Mikelsone, V.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry) | Kreicbergs, V.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry)
A number of changes take place in oils during frying involving complex chemical reactions. These reaction products have pronounced effect on the physical and chemical characteristics of the oil. The aim of the work was to determine the changes of peroxide value in oil blends with superolein after deep frying. It is important to select oil with the best oxidation stability.
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