Effects of microwave frying on physicochemical properties of edible oils and quality of potato chips
Microwave frying is an alternative processing method for producing fried food products with the advantages of saving energy and time and improving both the nutritional quality and acceptability of fried foods by consumers. Thus, the effects of microwave frying on the properties of edible oils and...
Saved in:
主要作者: | Elfaitouri, Taher A.Houssein |
---|---|
格式: | Thesis |
語言: | English |
出版: |
2017
|
主題: | |
在線閱讀: | http://psasir.upm.edu.my/id/eprint/77128/1/FSTM%202018%2029%20IR.pdf |
標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
相似書籍
-
Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries
由: Kuek, Su Lee
出版: (2020) -
The effect of heating on the antioxidants content in edible oil /
由: Premanand Krishnan
出版: (2010) -
Studies on the effects of flavonoids on lipid peroxidation in edible oils /
由: Pereira, Thomas Aloysius
出版: (1992) -
Chromatographic analysis of petroleum-based contaminants in edible oils and oleochemicals /
由: Moh, Felix Mee Ho
出版: (2003) -
Comparison of Vegetable Oils and Monitoring of Rancidity and Lard Adulteration in Palm Olein Using Electronic Nose
由: Gan, Howe Lin
出版: (2004)