Frying of food : principles, changes, new approaches
作者： Arnold E. Bender , G. Varela , I. D. Morton
DOI:
关键词: Human nutrition 、 Environmental science 、 Food science 、 Fast foods
摘要: Current Facts About the Frying of Food The Role Fat in Human Nutrition First Session: Process Methods and Equipment Experimental Models Kinetics Penetration Second Changes Nutritional Value Foods Nutritive Vitamin Fats Clinical Aspects Third Analytical Procedures for Evaluation Used Volatiles Sensory Effects from Oils Polar Compounds Heated Stability Fourth New Approaches Snacks Fast Large Scale Catering.
参考文章(0)