Optimisation du choix de l’huile en friture industrielle : l’exemple Mc Cain

Autor:	Gondé Pierre, Morin Odile
Jazyk:	English<br />French
Rok vydání:	2012
Předmět:	industrial frying process frying oil oil content fatty acid saturated fatty acids palm oil sunflower oil french fries Oils fats and waxes TP670-699
Zdroj:	Oléagineux, Corps gras, Lipides, Vol 19, Iss 2, Pp 96-100 (2012)
Druh dokumentu:	article
ISSN:	1258-8210 1950-697X
DOI:	10.1051/ocl.2012.0447
Popis:	To illustrate the industrial use of oil in frying process, here is a testimony of Mc Cain Continental Europe’s Regulatory and Nutrition Manager, Pierre Gond_e. He underlines the continuous striving for optimization, dealing with nutrition improvement, regulatory impediments, technical limitation and constraints, cost of raw materials and the need for international harmonisation of the process within the Group. He answered questions of Odile Morin, an expert from ITERG, the French institute for fats and oils.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/2948b423c8404a70b53b7735c6bfb060 Zobrazit plný text záznamu View record in DOAJ