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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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