首页> 外文OA文献 >Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps

【2h】

Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps

机译：氮冲洗和油选择对未洗的油炸马铃薯片薯片脂质氧化进程的影响

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Marasca E.; Greetham D.; Herring S.D.; Fisk I.D.;
展开▼
作者单位

展开▼
年度 2016
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps [J] . Marasca E., Greetham D., Herring S. D., Food Chemistry . 2016,第MAYa15期

机译：氮冲洗和油选择对未洗的油炸马铃薯片薯片脂质氧化进程的影响
2. Impact of vacuum frying on quality of potato crisps and frying oil [J] . Beverly Belkova, Jaromir Hradecky, Kamila Hurkova, Food Chemistry . 2018,第feba15期

机译：真空油炸对薯片和油炸油品质的影响
3. The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps [J] . Agarwal Deepa, Mui Lim, Aldridge Emma, Food & Function . 2018,第9期

机译：氮气冲洗对调味料稳定性的影响：奶酪＆amp的挥发性化合物和感官感知; 洋葱经验丰富的马铃薯薯片
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. Chemistry and microscopy of crust formation in French fried potatoes: Contribution of lipid polar products in frying oils to molecular organization and texture. [D] . Choi, Hyejung. 2000

机译：法国炸土豆中地壳形成的化学和显微镜观察：煎炸油中脂质极性产物对分子组织和质地的贡献。
6. Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps [O] . E. Marasca, D. Greetham, S.D. Herring, -1

机译：氮冲洗和油选择对未洗的油炸马铃薯片薯片脂质氧化进程的影响
7. Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps [O] . Marasca E., Greetham D., Herring S.D., 2015

机译：氮冲洗和油选择对未洗的油炸马铃薯片薯片脂质氧化进程的影响

Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps

著录项

引文网络

相似文献

相关主题

期刊订阅