Interdigitated electrode (IDE) sensor for frying oil degradation assessment during heating

Interdigitated electrode (IDE) sensor for frying oil degradation assessment during heating

The repeated usage of frying oil had been proven hazardous to human health due to degradation process by thermal reactions that contribute to the formation of polar compounds in the oil, which in turn changes the quality of the oil. The oxidized products and lipid polymers formed in repeatedly-used...

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書目詳細資料
主要作者:	Al-Khaled, Alfadhl Yahya Khaled
格式:	Thesis
語言:	English
出版:	2015
主題:	Electrodes Sensory evaluation Cooking (Oils and fats)
在線閱讀:	http://psasir.upm.edu.my/id/eprint/56204/1/FK%202015%202RR.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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