Lipid changes in French fries and heated oils during commercial deep frying and their nutritional and toxicological implications
- Other title
- Modifications des lipides des huiles de friture et des pommes de terre frites lors de la friture profonde et implications nutritionnelles et toxicologiques (fr)
- Author
- THOMPSON, L. U1 ; AUST, R
[1] Univ. Toronto, dep. nutritional sci., Toronto, Canada - Source
Canadian Institute of Food Science and Technology journal. = Journal de l'Institut Canadien de Science et Technologie Alimentaire. 1983, Vol 16, Num 4, pp 246-253 ; ref : 44 ref
- CODEN
- CFSTB3
- ISSN
- 0315-5463
- Scientific domain
- Food science technology
- Publisher
- Canadian Institute of Food Science and Technology, Ottawa
- Publication country
- Canada
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide gras Altération Contrôle qualité Huile friture Lipide Perte nutritionnelle Pomme de terre frite
- Keyword (en)
- Fatty acids Spoilage Quality control Frying oil Lipids Nutritional loss French fries potato
- Keyword (es)
- Acido graso Control calidad Lipido
- 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
- CDIUPA
- Database
- PASCAL
- INIST identifier
- 9223703
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
10.1016/S0315-5463(83)72257-1 
https://dx.doi.org/10.1016/S0315-5463(83)72257-1
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