Changes of cottonseed oil quality used for frying of some food types in Damascus city
published by Damascus University
in 2012
in
and research's language is
العربية
Download
Abstract in English
Samples of frying cottonseed oil were used for frying samples of falafel,
potato fingers (French fries) and pieces of prosted chicken. These popular food
were collected from ten areas of the local markets of Damascus city during the
year 2011.
References used
AOAC. (1990). Official Methods of Analysis, 15th Ed., Association of official Analytical Chemists, Washington, DC
Banks, D. (1996). Relationship Between uptake and Moisture Lose During Frying Potatoes Slices, International Journal of Food Science and technology. Vol.22, pp.233-241
Blumenthal, M. M. (1991). A New look at the Chemistry and Physics of Deep- Fat Frying, Food Technology.45:68-71