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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: https://hdl.handle.net/11858/00-001M-0000-0015-46D9-D Version Permalink: https://hdl.handle.net/21.11116/0000-0007-8AA5-3
Genre: Journal Article

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564475.pdf (Publisher version), 616KB
 
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eDoc_access: INSTITUT
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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
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Language(s): eng - English
 Dates: 2011
 Publication Status: Issued
 Pages: -
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 Table of Contents: -
 Rev. Type: Peer
 Identifiers: eDoc: 564475
ISI: 000289761200019
DOI: 10.1016/j.jfoodeng.2011.02.021
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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: ISSN: 0260-8774