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Chemistry of Deep Fat Fried Flavor
A Comparative Study
Generation of Aroma Compounds by Photo Oxidation
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1978 American Chemical aldehydes Alford Amer analysis antioxidants aroma carbonyl carbonyl compounds catalysts Chem combined GC/MS components concentration corn oil cottonseed oil decadienal decomposition products deep-fat frying direct GC dry sausage effect enzymes esters fermentation flavor scores Food Sci fraction free fatty acids free radicals fried foods fryer frying oil gas chromatograph heated heme protein heptanal hexanal Hydrogenated hydroperoxides identified increased jasmine ketones lactic acid bacteria lactobacilli lactones linoleic acid linolenic lipase lipase activity lipid oxidation meat methyl ketones milk myoglobin nilk non-polar octanal odor and flavor Oil Chem Oil Trilinolein Triolein oxidation of lipids oxidative stability peaks peanut pentanal pentylfuran peroxide values polar pork potato chip-like prooxidant quantitative rancid reactions reported S. S. Chang S(tent samples saturated simulated deep-fat frying singlet oxygen soybean meal soybean oil Symposium Table taste panel temperature tion tocopherols triglycerides unsaturated lipids volatile compounds XL XL