首页> 外文会议>International congress on engineering and food >Phytosterols in frying oils: evaluation of their absorption in pre-fried potatoes and determination of their destruction kinetics after repeated deep and pan frying

【24h】

Phytosterols in frying oils: evaluation of their absorption in pre-fried potatoes and determination of their destruction kinetics after repeated deep and pan frying

机译：煎炸油中的植物甾醇：评估他们在预油状物中的吸收和重复深层煎炸后的销毁动力学的测定

获取原文

页面导航

著录项
相似文献
相关主题

著录项

来源
《International congress on engineering and food》|2011年||共2页
会议地点
作者
Panagiotis E. Igoumenidis; Maria A. Konstanta; Fotini N. Salta; Vaios T. Karathanos;
展开▼
作者单位

展开▼
会议组织
原文格式 PDF
正文语种
中图分类食品工程学、食品工艺学;
关键词

相似文献

外文文献
中文文献
专利

1. Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan frying [J] . Fotini N. Salta, Nick Kalogeropoulos, Nausika Karavanou, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2008,第2期

机译：反复油炸和煎炸过程中植物甾醇在煎炸油和炸土豆中的分布和保留
2. Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan frying [J] . Fotini N. Salta, Nick Kalogeropoulos, Nausika Karavanou, European Food Research and Technology . 2008,第2期

机译：油炸和油炸过程中植物甾醇在油炸油和炸土豆中的分布和保留
3. Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep‐Frying and Pan‐Frying [J] . Padovan Andrea, Moret Sabrina, Bortolomeazzi Renzo, European Journal of Lipid Science and Technology . 2020,第5期

机译：在煎炸和泛油炸过程中，在葵花籽油和油炸土豆中形成烷基苯和Tocochromanols降解
4. Phytosterols in frying oils: evaluation of their absorption in pre-fried potatoes and determination of their destruction kinetics after repeated deep and pan frying [C] . Panagiotis E. Igoumenidis, Maria A. Konstanta, Fotini N. Salta, International congress on engineering and food . 2011

机译：煎炸油中的植物甾醇：评估他们在预油状物中的吸收和重复深层煎炸后的销毁动力学的测定
5. Deep-fat frying of potato strips: Simulation of heat and mass transfer during frying and experimental measurements of frying and texture. [D] . Albaloushi, Nabil Saud. 2003

机译：油炸马铃薯条：模拟油炸过程中的传热和传质以及实验测量油炸和质地。
6. Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips [O] . Ki Seon Yu, Hyunnho Cho, Keum Taek Hwang 2018

机译：薯片重复油炸过程中油炸油的理化性质和氧化稳定性
7. Phytosterols in frying oils: evaluation of their absorption in pre-fried potatoes and determination of their destruction kinetics after repeated deep and pan frying [O] . Igoumenidis Panagiotis E., Konstanta Maria A., Salta Fotini N., 2011

机译：油炸油中的植物甾醇：评估其在预炸土豆中的吸收，并确定其在重复油炸和油炸后的破坏动力学
8. THE CHEMICAL AND PHYSICAL CHANGES OCCURRING IN THE DEEP FAT FRYING OF POTATOES [R] . Herman Strock 1963

机译：马铃薯深度油炸的化学和物理变化

Phytosterols in frying oils: evaluation of their absorption in pre-fried potatoes and determination of their destruction kinetics after repeated deep and pan frying

著录项

相似文献

相关主题

期刊订阅