Effect of potato presence on the degradation of extra virgin olive oil during frying
- Author
- KALOGIANNI, Eleni P1 ; KARASTOGIANNIDOU, Calliope1 ; KARAPANTSIOS, Thodoris D2
[1] Food Process Engineering Laboratory, Department of Food Technology, Technological Educational Institution of Thessaloniki, PO Box 14561, 541 01, Thessaloniki, Greece
[2] Division of Chemical Technology, Department of Chemistry, Aristotle University of Thessaloniki, University Box 116, 541 24, Thessaloniki, Greece - Source
International journal of food science & technology. 2010, Vol 45, Num 4, pp 765-775, 11 p ; ref : 3/4 p
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Wiley-Blackwell, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Decomposition HPSEC extra virgin olive oil frying load frying heating polymerisation potato-to-oil ratio potatoes temperature profile
- Keyword (fr)
- Chauffage Décomposition Dégradation Friture Huile friture Huile olive Huile vierge Pomme de terre Profil Ratio Température Huile alimentaire Huile végétale Légume Tubercule
- Keyword (en)
- Heating Decomposition Degradation Frying Frying oil Olive oil Virgin oil Potato Profile Ratio Temperature Edible oil Vegetable oil Vegetables Tuber
- Keyword (es)
- Calefacción Descomposición Degradación Freimiento Aceite para freir Aceite oliva Aceite virgen Patata Perfil Ratio Temperatura Aceite alimentario Aceite vegetal Hortalizas Tubérculo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22597503
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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DOI
10.1111/j.1365-2621.2010.02188.x 
https://dx.doi.org/10.1111/j.1365-2621.2010.02188.x
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