Mathematical quantification of total carotenoids in Sioma^® oil using color coordinates and multiple linear regression during deep-frying simulations

Author： Andreu-Sevilla Antonio Hartmann Armando Sayas Estrella Burló-Carbonell Francisco Delgado-Estrella Paola Valverde Juan Carbonell-Barrachina Ángel

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.226, Iss.6, 2008-04, pp. : 1283-1291

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Kinetics of tofu color changes during deep-fat frying

By Baik O.D. Mittal G.S.

Lebensmittel-Wissenschaft und -Technologie, Vol. 36, Iss. 1, 2003-02 ,pp. : 43-48

Elsevier

Access to resources Recommend Favorite

Dynamics of Oil Uptake during Deep-Fat Frying of Potato Slices

By Ufheil G. Escher F.

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 7, 1996-07 ,pp. : 640-644

Academic Press

Access to resources Recommend Favorite

Evaluation of Argan Oil for Deep-Fat Frying

By Yaghmur A. Aserin A. Mizrahi Y. Nerd A. Garti N.

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 3, 2001-05 ,pp. : 124-130

Academic Press

Access to resources Recommend Favorite

Utilization of Jojoba Oil for Deep-fat Frying of Foods

By Saguy I.S. Shani A. Weinberg P. Garti N.

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 5, 1996-05 ,pp. : 573-577

Academic Press

Access to resources Recommend Favorite

Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food

By Debnath S. Bhat K.K. Rastogi N.K.

Lebensmittel-Wissenschaft und -Technologie, Vol. 36, Iss. 1, 2003-02 ,pp. : 91-98

Elsevier

Access to resources Recommend Favorite