Effect of Fatty Acid Composition of Oils on Flavor and ...
ABSTRACT:Effects of fatty acid composition of frying oils on intensities of fried-food flavor and off-flavors in potato chips and french-fried potatoes were determined. Commercially processed cottonseed oil (CSO) and high-oleic sunflower oil (HOSUN) were blended to produce oils with 12 to 55% linoleic acid and 16 to 78% oleic acid. ................
................
To fulfill the demand for quickly locating and searching documents.
It is intelligent file search solution for home and business.
Related download
- quantitative determination of fatty acids
- composition of american distilled tall oils
- 2 4 22 composition of fatty acids by gas
- effect of fatty acid composition of oils on flavor and
- fatty acid composition of commercial menhaden
- fatty acids composition of vegetable oils and its
- fatty acid composition of fish oils national
- a study on the thermal properties and solid fat
- olive oils contain fats
- oils and fats in nutrition and health 2
Related searches
- acetyl coa fatty acid synthesis
- fatty acid biosynthesis steps
- steps in fatty acid synthesis
- fatty acid molecular structure
- fatty acid synthesis
- fatty acid reactions
- assess the impacts of the french policy of assimilation on africans
- fatty acid structure and function
- composition of two functions domain and range
- regulation of fatty acid synthesis
- disorders of fatty acid oxidation
- examples of run on sentences and fragments