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  Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil

Kalogianni, E. P., Karapantsios, T. D., & Miller, R. (2011). Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil. Journal of Food Engineering, 105(1), 169-179. doi:10.1016/j.jfoodeng.2011.02.021.

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Item Permalink: http://hdl.handle.net/11858/00-001M-0000-0015-46D9-D Version Permalink: http://hdl.handle.net/11858/00-001M-0000-0028-697D-E
Genre: Journal Article

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564475.pdf (Publisher version), 616KB
 
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 Creators:
Kalogianni, E. P., Author
Karapantsios, T. D., Author
Miller, R.1, Author              
Affiliations:
1Reinhard Miller, Grenzflächen, Max Planck Institute of Colloids and Interfaces, Max Planck Society, ou_1863313              

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Free keywords: Frying; Palm oil; Olive oil; Viscosity; Density; Surface tension; Dynamic interfacial tension
 Abstract: -

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Language(s): eng - English
 Dates: 2011-07
 Publication Status: Published in print
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 Table of Contents: -
 Rev. Method: Peer
 Degree: -

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Title: Journal of Food Engineering
Source Genre: Journal
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Publ. Info: Elsevier Ltd.
Pages: - Volume / Issue: 105 (1) Sequence Number: - Start / End Page: 169 - 179 Identifier: Other: 0260-8774
CoNE: https://pure.mpg.de/cone/journals/resource/0260-8774