Industrial frying trials with high oleic sunflower oil

被引：0
|
作者：
Raisio Group, Raision Margariini, RO. Box 101, Raisio [1 ]
FIN-21201, Finland
机构：
来源：
Grasas Aceites | / 1-2卷 / 1-4期
关键词：
All Open Access; Gold;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Sunflower oil
引用
收藏
相关论文
共 50 条
  • [21] Cyclic FA monomers in high-oleic acid sunflower oil and extra virgin olive oil used in repeated frying of fresh potatoes
    Sánchez-Muniz, F.J. (frasan@farm.ucm.es), 1600, American Oil Chemists' Society (80):
  • [22] NUTRITIONAL AND STABILITY CHARACTERISTICS OF HIGH OLEIC SUNFLOWER SEED OIL
    YODICE, R
    FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY, 1990, 92 (03): : 121 - 126
  • [23] Reduction of high oleic sunflower oil to glyceryl trioleyl ether
    Biermann, Ursula
    Metzger, Juergen O.
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2014, 116 (01) : 74 - 79
  • [24] Lipase-catalysed transesterification of high oleic sunflower oil
    Dossat, V
    Combes, D
    Marty, A
    ENZYME AND MICROBIAL TECHNOLOGY, 2002, 30 (01) : 90 - 94
  • [25] Potato chip quality and frying oil stability of high oleic acid soybean oil
    Warner, K
    Gupta, M
    JOURNAL OF FOOD SCIENCE, 2005, 70 (06) : S395 - S400
  • [26] Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin
    Ifeduba, Ebenezer A.
    Martini, Silvana
    Akoh, Casimir C.
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2016, 93 (01) : 61 - 67
  • [27] Optimization of industrial-scale deodorization of high-oleic sunflower oil via response surface methodology
    Martincic, Vito
    Golob, Janvit
    de Greyt, Wim
    Verhe, Roland
    Knez, Sergej
    Van Hoed, Vera
    Zilnik, Ljudmila Fele
    Potocnik, Klemen
    Hras, Andreja Rizner
    Ayala, Jose Vila
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2008, 110 (03) : 245 - 253
  • [28] Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil
    TNO Nutr. Arid Food Res. Institute, P.O. Box 360, 3700 AJ Zeist, Netherlands
    Grasas y Aceites, 47 (1-2): : 75 - 80
  • [29] Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil
    vanGemert, LJ
    GRASAS Y ACEITES, 1996, 47 (1-2) : 75 - 80
  • [30] Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil
    MartinPolvillo, M
    MarquezRuiz, G
    Jorge, N
    RuizMendez, MV
    Dobarganes, MC
    GRASAS Y ACEITES, 1996, 47 (1-2) : 54 - 58
12345