Changes in Breaded Chicken and Oil Degradation During Discontinuous Frying With Cottonseed Oil

Food Science and Technology - Brazil
doi 10.1590/s0101-20612012005000098
Full Text
Abstract

Available in full text

Date
Authors
Publisher

FapUNIFESP (SciELO)

Related search

Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2014English

Cottonseed Oil in Diets for Growing Broilers

Revista Brasileira de Zootecnia
Animal ScienceZoology
2016English

Refined Cottonseed Oil as a Replacement for Soybean Oil in Broiler Diet

Food Science and Nutrition
Food Science
2019English

Flavour Changes Due to Effect of Different Packaging Materials on Storing of Cottonseed Oil, Hydrogenated Oil and Margarine.

Grasas y Aceites
Organic ChemistryFood Science
1997English

Thermal Behavior of Pure Rice Bran Oil, Sunflower Oil and Their Model Blends During Deep Fat Frying

Grasas y Aceites
Organic ChemistryFood Science
2006English

Heat Transformation Products of Cottonseed Oil

Biochemical Journal
1954English

Coating of Foods With Plant Based Gum to Reduce Oil Absorption During Frying

English

Influence of Cholesterol on the Deterioration of Oil, and Decomposition of Cholesterol Migrating in Frying Oil.

Nippon Eiyo Shokuryo Gakkaishi
1993English

Optimization of Biodiesel Production From Waste Frying Oil Over Alumina Supported Chicken Eggshell Catalyst Using Experimental Design Tool

Acta Polytechnica
Engineering
2019English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy