Thermal Decomposition of Partially Hydrogenated Rapeseed Oil During Repeated Frying Traditional and Fast French Fries

著录项

• 来源
  《Journal of the American Oil Chemists' Society》 |2018年第4期|共11页
• 作者

  Kmiecik Dominik; Kobus‐Cisowska Joanna; Kulczyński Bartosz;

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• 作者单位

  Faculty of Food Science and NutritionPoznan University of Life Sciences Wojska Polskiego 3160‐634 Poznan Poland;

  Faculty of Food Science and NutritionPoznan University of Life Sciences Wojska Polskiego 3160‐634 Poznan Poland;

  Faculty of Food Science and NutritionPoznan University of Life Sciences Wojska Polskiego 3160‐634 Poznan Poland;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 有机化学;
• 关键词

  Thermal decomposition of oil; Polymerization of frying oil; Rapeseed oil; Triglyceride polymers; Repeated frying; Size‐exclusion chromatography;

  机译：油的热分解;煎炸油的聚合;油菜籽油;甘油三酯聚合物;重复煎炸;尺寸排除色谱;