- Effect of oleic and linoleic acids on the production of deep-fried odor in heated triolein and trilinoleinK Warner
Food Quality and Safety Research and Bioactive Active Constituents Research, ARS NCAUR, U S Department of Agriculture, Peoria, Illinois 61604, USA
J Agric Food Chem 49:899-905. 2001..This information helps to explain sources of the deep-fried flavor that is characteristic of high linoleic frying oils but which is only at low intensity levels in high oleic frying oils...
- Protein-enriched spaghetti fortified with corn gluten mealY V Wu
Fermentation Biotechnology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U S Department of Agriculture, Peoria, Illinois 61604, USA
J Agric Food Chem 49:3906-10. 2001..Spaghetti with acceptable quality can be prepared with 5% water/ethanol-washed corn gluten meal, thereby improving its nutritional value while providing an additional market for corn gluten meal...