RETARDATION OF RANCIDITY IN DEEP-FRIED INSTANT NOODLE (RAMYON)

被引：0
|
作者：
RHO, KL
SEIB, PA
CHUNG, OK
CHUNG, DS
机构：
[1] KANSAS STATE UNIV,MANHATTAN,KS 66502
[2] USDA ARS,N CENT REG,US GRAIN MKT RES LAB,MANHATTAN,KS 66502
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1985年 / 62卷 / 04期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：608 / 608
页数：1
相关论文
共 50 条
  • [31] Resistant starch in potatoes deep-fried in olive oil
    Goni, I
    Bravo, L
    Larrauri, JA
    Calixto, FS
    [J]. FOOD CHEMISTRY, 1997, 59 (02) : 269 - 272
  • [32] Study of oleogel as a frying medium for deep-fried chicken
    Adrah, Kelvin
    Adegoke, Samuel Chetachukwu
    Nowlin, Kyle
    Tahergorabi, Reza
    [J]. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2022, 16 (02) : 1114 - 1123
  • [33] Understanding consumer perception of deep-fried battered and breaded coatings
    Voong, Kha Y.
    Norton-Welch, Abigail
    Mills, Thomas
    [J]. JOURNAL OF TEXTURE STUDIES, 2020, 51 (06) : 891 - 901
  • [34] Deep-fried Bells -Crispy Beancurd Rolls with Minced Pork
    Zha Xiangling
    [J]. China Today, 2005, (12) : 87 - 87
  • [35] Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
    Chang, Chang
    Wu, Gangcheng
    Zhang, Hui
    Jin, Qingzhe
    Wang, Xingguo
    [J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2020, 60 (09) : 1496 - 1514
  • [36] DEEP-FRIED SNACK FOOD PREPARED FROM SOYBEANS AND ONIONS
    COLLINS, JL
    SANDERS, GG
    [J]. FOOD TECHNOLOGY, 1973, 27 (05) : 46 - 54
  • [37] Analysis of acrylamide and mechanisms of its formation in deep-fried products
    Gertz, C
    Klostermann, S
    [J]. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2002, 104 (11) : 762 - 771
  • [38] Moisture migration in deep-fried food during frozen storage
    Mutoh, TA
    Ueda, N
    Doki, K
    Ootawara, M
    Shinoki, Y
    [J]. FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2002, 8 (01) : 50 - 54
  • [39] Formation of process contaminants in commercial and homemade deep-fried breadcrumbs
    Mesias, Marta
    Holgado, Francisca
    Morales, Francisco J.
    [J]. FOOD RESEARCH INTERNATIONAL, 2023, 164
  • [40] Suitability of chemical parameters in setting quality standards for deep-fried snacks
    Jonnalagadda, PR
    Bhat, RV
    Sudershan, RV
    Naidu, AN
    [J]. FOOD QUALITY AND PREFERENCE, 2001, 12 (04) : 223 - 228
12345