Effects of oil-water mixed frying and pure-oil frying on ...
a
Food Science and Technology
ISSN 0101-2061
DDOI:
Effects of oil-water mixed frying and pure-oil frying on the
quality characteristics of soybean oil and chicken chop
Ruixue MA1, Tian GAO1, Lei SONG1, Lin ZHANG1, Yun JIANG2, Jiaolong LI1,
Xin ZHANG1, Feng GAO1*, Guanghong ZHOU1
Abstract
The effects of oil-water mixed frying (OWF) and pure-oil frying (POF) on changes in quality characteristics of soybean oil
and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific
extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case
of POF, indicating that oil oxidative and polymeric degradation was retarded by OWF. Concerning fat content of chicken
chop, lower (p ................
................
In order to avoid copyright disputes, this page is only a partial summary.
To fulfill the demand for quickly locating and searching documents.
It is intelligent file search solution for home and business.
Related searches
- oil water and detergent experiment
- effects of water pollution
- positive effects of water pollution
- major effects of water pollution
- 10 effects of water pollution
- negative effects of water pollution
- effects of water pollution essay
- effects of water pollution pdf
- effects of water pollution journals
- environmental effects of water pollution
- the effects of water pollution
- uae and israel open talks on once secret crude oil pipeline