机译:促进健康的微成分从煎炸植物油到薯条的迁移
Laboratoiy of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, 70 El. Venizelou Av., 17671 Kallithea, Athens. Greece;
Laboratoiy of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, 70 El. Venizelou Av., 17671 Kallithea, Athens. Greece;
Laboratoiy of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, 70 El. Venizelou Av., 17671 Kallithea, Athens. Greece;
Laboratoiy of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, 70 El. Venizelou Av., 17671 Kallithea, Athens. Greece;
phytosterols; tocopherols; polyphenols; terpenic acids; squalene; potato; frying;
机译:在三种富含橄榄叶提取物的食用油中煎炸薯条:氧化稳定性和微量成分的归宿。
机译:植物油混合物和油炸条件对炸薯条油炸过程中极性化合物形成的影响
机译:炸薯条深煎制植物油的流变特征。
机译:诸如不同食用植物脂肪和油脂中丙烯醛以及香气活性化合物的比较研究
机译:使用反式不含油的油,在中试规模上开发炸薯条的程序。
机译:植物油中脂溶性抗氧化剂对炸薯条油炸过程中丙烯酰胺浓度的影响
机译:在反复微波煎炸和深油炸过程中监测向日葵油和炸薯条的理化特性