Influence of dimethylpolysiloxane addition to edible oils: dependence on the main variables of the frying process
Experiments were carried out in the absence of food to define the influence of significant variables of the frying process, i.e. oil unsaturation, temperature, surface-to-oil volume ratio, type of heating and dimethylpolysiloxane (DMPS) addition. Special emphasis was placed on clarifying the action...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1996-04-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/837 |
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