Correlation between physicochemical analysis and radical-scavenging activity of vegetable oil blends as affected by frying of French fries

Journal article

Peer reviewed

European journal of lipid science and technology, Vol.108(8), pp.670-678

01/08/2006

Abstract

Deep-frying

French fries

physicochemical properties

radical-scavenging activity

vegetable oil blends

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Title: Correlation between physicochemical analysis and radical-scavenging activity of vegetable oil blends as affected by frying of French fries
Creators - without role: Mohamed Fawzy Ramadan - Zagazig University
Mohamed Mostafa Afify Amer - Zagazig University
Abd El-Rahman Mohamed Sulieman - Zagazig University
Publication Details: European journal of lipid science and technology, Vol.108(8), pp.670-678
Publisher: WILEY-VCH Verlag
Number of pages: 9
Identifiers: 9931759008331
Academic Unit: Umm Al Qura University
Language: English
Resource Type: Journal article