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Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil
The present study was carried out to study the physico-chemical changes that take place in both product and oil during the deep fat frying of a traditional savoury snack ‘kodubale’, at 120–160 °C for 120–600 s using coconut oil (CO) and nutra-coconut oil (NCO). Further, kinetic studies on moisture l...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5629178/ https://ncbi.nlm.nih.gov/pubmed/29051664 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2833-z |
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