Effect of a novel induction food-processing device in improving frying oil quality
Version of Record online: 22 MAY 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 10, pages 2223–2229, October 2014
How to Cite
Wenstrup, M. J., Plans, M. and Rodriguez-Saona, L. E. (2014), Effect of a novel induction food-processing device in improving frying oil quality. International Journal of Food Science & Technology, 49: 2223–2229. doi: 10.1111/ijfs.12568
- Issue online: 16 SEP 2014
- Version of Record online: 22 MAY 2014
- Manuscript Accepted: 3 APR 2014
- Manuscript Received: 10 FEB 2014
Figure S1. SIMCA classification plots of canola (a) and corn (b) oils from day 5. ‘Treatment’ samples are marked by open points () and ‘control’ samples with solid points ().
Figure S2. Changes in color, free fatty acid, and anisidine value across the frying cycle in hours.
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