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Thermoxidative and hydrolytic changes in oils used for frying the frozen prefried foods [electronic resource].

By:

EI-Sayed, Fyka E

Contributor(s):

Allam, Samah S.M

Language: English Summary language: Arabic Description: p.79-94Other title:

التغييرات الحرارية الاكسيدية التحلليه الحادثة للزيت اثناء تحمير المنتجات نصف المقليه المجمده [Added title page title]

Uniform titles:

Egyptian journal of food science, 2004 v.32 (1-2) [electronic resource].

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Full Text Article.

In: Egyptian Journal of Food Science, 2004 v.32 (1-2)Summary: Palm olein with 22.9 h of stability at 100 C and low acid andperoxide values of 0.184% and 1.33 meq/kg. respectively wasused to study the deteriorative effect of frying the frozen premed potatoes and chicken and compared it with the effect of frying the fresh same foods. Quality characteristics ofpalm olein were monitored by following the development in physical and chemical properties; FH, SmP, RI, Vis, AV, PV. %PoI., %OFA, TBA, Conjugated acids (absorbance at 232 om,

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Palm olein with 22.9 h of stability at 100 C and low acid andperoxide values of 0.184% and 1.33 meq/kg. respectively wasused to study the deteriorative effect of frying the frozen premed potatoes and chicken and compared it with the effect of frying the fresh same foods. Quality characteristics ofpalm olein were monitored by following the development in physical and chemical properties; FH, SmP, RI, Vis, AV, PV. %PoI., %OFA, TBA, Conjugated acids (absorbance at 232 om,

Summary in Arabic.

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