Presence of minerals in cottonseed oil and their content in fried potato chips

被引：0
|
作者：
Ezekiel, R. [1 ]
Upadhyay, N.C. [2 ]
机构：
[1] Central Potato Research Institute, Shimla-171 001, India
[2] Central Potato Research, Institute Campus, Modipuram-250 110, India
来源：
Journal of Food Science and Technology | 2009年 / 46卷 / 04期
关键词：
Cotton seeds - Fried potato - Frying - Frying oil - Mineral nutrients - Potato chip;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：395 / 396
相关论文
共 50 条
  • [31] FOOD APPLICATIONS OF A RICE BRAN OIL STRUCTURED LIPID IN FRIED SWEET POTATO CHIPS AND AN ENERGY BAR
    Jennings, Brenda H.
    Shewfelt, Robert L.
    Akoh, Casimir C.
    JOURNAL OF FOOD QUALITY, 2010, 33 (06) : 679 - 692
  • [32] Shelf-life of fried potato chips using RBD palm olein, soybean oil and their blends
    Man, YBC
    Liu, JL
    Rahman, RA
    Jamilah, B
    JOURNAL OF FOOD LIPIDS, 1999, 6 (04) : 287 - 298
  • [33] Effective pretreatment of microwave combined with acetic acid soaking on oil absorption and quality of fried potato chips
    Wang, Simeng
    Zhao, Shuli
    Wang, Nan
    Liu, Ying
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2025, 105 (03) : 1624 - 1634
  • [34] Fried potato chips and French fries-Are they safe to eat?
    Furmaga-Jablonska, Wanda
    Jablonski, Miroslaw
    Pluta, Ryszard
    NUTRITION, 2011, 27 (10) : 1076 - 1077
  • [35] Enzyme Application for Reduction of Acrylamide Formation in Fried Potato Chips
    Dange, V. U.
    Sakhale, B. K.
    Giri, N. A.
    CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE, 2018, 6 (01) : 222 - 226
  • [36] Optimization of process variables for preparation of fresh fried potato chips
    Pokharkar, S
    Mahale, D
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2001, 38 (04): : 369 - 370
  • [37] Chemical characteristics of potato chips fried in repeatedly used oils
    Nuri Kim
    Ki Seon Yu
    Jaecheol Kim
    Taehwan Lim
    Keum Taek Hwang
    Journal of Food Measurement and Characterization, 2018, 12 : 1863 - 1871
  • [38] Chemical characteristics of potato chips fried in repeatedly used oils
    Kim, Nuri
    Yu, Ki Seon
    Kim, Jaecheol
    Lim, Taehwan
    Hwang, Keum Taek
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2018, 12 (03) : 1863 - 1871
  • [39] SWEET-POTATO VARIABILITY IN BOILED SLICES AND FRIED CHIPS
    MARTIN, FW
    RHODES, AM
    JOURNAL OF AGRICULTURE OF THE UNIVERSITY OF PUERTO RICO, 1984, 68 (03): : 223 - 233
  • [40] Reduction of oil uptake in deep fried tortilla chips
    Esturk, O
    Kayacier, A
    Singh, RK
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2000, 6 (05) : 425 - 431
12345