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Rapid evaluation of frying oil degradation using ultrasonic technology

Author
BENEDITO, Jose1 ; GARCIA-PEREZ, Jose V1 ; DOBARGANES, M. Carmen2 ; MULET, Antonio1
[1] Universidad Politécnica de Valencia, Food Technology Department, Camino de Vera s/n, 46022 Valencia, Spain
[2] Instituto de la Grasa (CSIC), Food Quality and Characterization Department, Avda. Padre García Tejero, 4, 41012 Sevilla, Spain
Source

Food research international. 2007, Vol 40, Num 3, pp 406-414, 9 p ; ref : 1/2 p

ISSN
0963-9969
Scientific domain
Food science technology
Publisher
Elsevier, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Frying oil Polar compounds Ultrasonics Viscosity
Keyword (fr)
Composé polaire Dégradation Evaluation Huile friture Technologie Viscosité Huile alimentaire
Keyword (en)
Polar compound Degradation Evaluation Frying oil Technology Viscosity Edible oil
Keyword (es)
Compuesto polar Degradación Evaluación Aceite para freir Tecnología Viscosidad Aceite alimentario
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
18538887

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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