Title of article :
An oil dilution technique used in small-scale frying to reduce oil expenditure
Author/Authors :
Yilmaz، Emin نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2004
Pages :
-244
From page :
245
To page :
0
Abstract :
An oil dilution technique was developed and it saved oil expenditure in doughnut frying by about 30% without any compromise in doughnut quality compared with standard small-scale control frying. Doughnut quality as evaluated by a sensory panel and absorbed fat content measurements, also supported the main findings. In addition, either the oil density, acid value or alkaline contaminant materials can be effectively used to monitor oil quality changes during frying.
Keywords :
Liposome , IgA , adjuvant , vaccine , antigen , Mucosal immunity
Journal title :
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Serial Year :
2004
Journal title :
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Record number :
119518
Link To Document :
بازگشت