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Effect of Specific Oil Surface Area on the Thermal Stressing of Rapeseed Oil During Heating in an Electric Frying Pan
The effect of specific oil surface (SOS) during pan frying of rapeseed oil on its thermal stability and antioxidant capacity (AC) was evaluated. Rapeseed oils with different oil layer heights (OLH = 0.5, 1.0, 1.5, 2.0, and 2.5 cm) were heated on an electric frying pan coated with Teflon at 180 ± 10 ...
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| Udgivet i: | J Am Oil Chem Soc |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer Berlin Heidelberg
2016
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4726721/ https://ncbi.nlm.nih.gov/pubmed/26848191 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11746-015-2770-9 |
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