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UTILIZATION OF OLEIN OIL RESULTING FROM FRYING PROCESSES IN SOAP MANUFACTURE

机译：利用肥皂制造中煎炸过程产生的油蛋白油

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H. Helmy; M. Megahed;
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1. Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries [J] . Blanca Estela Enríquez-Fernández, Liliana Álvarez de la Cadena y Yañez, María Elena Sosa-Morales International journal of food science & technology . 2011,第6期

机译：鸡块和炸薯条深油炸中棕榈油精和棕榈油精/低芥酸菜子油混合物的稳定性比较
2. Performance of Palm Olein and Soybean Oil During the Frying of French Fries and Its Effect on the Characteristics of the Fried Product [J] . Laura Natalia FernÃ¡ndez-Cedia Blanca E. EnrÃquez-FernÃ¡ndeza Liliana Ãlvarez de la Cadena y YaÃ±ezb, MarÃa Elena Sosa-Moralesa* Journal of Culinary Science & Technology . 2012,第3期

机译：炸薯条过程中棕榈油和豆油的性能及其对油炸产品特性的影响
3. Changes of Headspace Volatile Constituents of Palm Olein And Selected Oils after Frying French Fries [J] . Muhammad Nor Bin Omar, Nor Nazuha M. Nor, Nor Aini Idris Pakistan Journal of Biological Sciences . 2007,第7期

机译：炸薯条后棕榈油精和某些油类的顶空挥发性成分变化
4. Evaluation of thermal resistance and efficiency of palm olein and canola oils in frying of potato chips [C] . Shadi. Bolourian, Ali. Rafe, Gholamali. Goli Movahhed, International congress on engineering and food . 2011

机译：棕榈油碎片煎炸棕榈油和油菜油的热阻及效率评价
5. Chemical factors affecting degradation processes of vegetable oils during frying. [D] . Tian, Xin. 2013

机译：影响油炸过程中植物油降解过程的化学因素。
6. Improving the frying performance of RBD palm olein oil using NaturFORT™ TRLG 101 liquid as on-top of TBHQ in deep-fat frying of potato chips [O] . Vishal Trivedi, Y. Nivetha, P. Y. Edwin Chow 2017

机译：使用NaturFORT™TRLG 101液体作为TBHQ的顶部在薯片的深油炸中提高RBD棕榈油精的油炸性能
7. Storage Stability and Sensory Evaluation of Taro Chips Fried in Palm Oil, Palm Olein Oil, Groundnut Oil, Soybean Oil and Their Blends [O] . C. A. Emmanuel-ikpeme, C. A. Eneji, U. Essiet 2014

机译：棕榈油，棕榈油，花生油，大豆油及其混合物中芋头油的贮藏稳定性和感官评价

UTILIZATION OF OLEIN OIL RESULTING FROM FRYING PROCESSES IN SOAP MANUFACTURE

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