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Evaluation of Argan Oil for Deep-Fat Frying
A. Yaghmur
*
, A. Aserin, Y. Mizrahi, A. Nerd, N. Garti
*
Corresponding author for this work
47
Citations (Scopus)
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Medicine & Life Sciences
argan oil
100%
Cottonseed Oil
88%
Olive Oil
64%
Fats
38%
Solanum tuberosum
34%
Linoleic Acid
31%
Oleic Acid
29%
Oils
25%
Heating
18%
Odorants
18%
Sapotaceae
16%
Temperature
12%
Dietetics
10%
Peroxides
10%
Viscosity
9%
Unsaturated Fatty Acids
9%
Insurance Benefits
8%
Color
7%
Costs and Cost Analysis
5%
Agriculture & Biology
frying oil
69%
cottonseed oil
69%
olive oil
53%
deep fat frying
35%
oils
32%
linoleic acid
23%
oleic acid
23%
potatoes
19%
flavor
14%
Argania spinosa
14%
odors
13%
polar compounds
11%
dietetics
11%
frying
10%
contact angle
9%
heat
9%
oxidative stability
9%
peroxide value
9%
unsaturated fatty acids
8%
sensory evaluation
7%
temperature
6%
viscosity
6%
color
5%
testing
3%