Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations

Grasas y Aceites

Volumn 47, Issue 1-2, 1996, Pages 38-47

  Dutta, Paresh Chandra ^a   Appelqvist, Lars Åke ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Crisps; French fries; Industrial frying; Sterol oxides; Sterols (composition); Vegetable oils

Indexed keywords

ALCOHOLS; CHROMATOGRAPHY; GAS CHROMATOGRAPHY; LIPIDS; MAGNETIC RESONANCE SPECTROSCOPY; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OIL SHALE; OILSEEDS; PALM OIL; PHASE SEPARATION; THIN LAYER CHROMATOGRAPHY; VEGETABLE OILS;

CAPILLARY GAS CHROMATOGRAPHY; CRISPS; FRENCH FRIES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HIGH-OLEIC SUNFLOWER OIL; INDUSTRIAL FRYING; SOLID-PHASE EXTRACTION; STEROLS (COMPOSITION);

SUNFLOWER OIL;

ELAEIS; HELIANTHUS; SINAPIS ARVENSIS; SOLANUM TUBEROSUM;

EID: 0002771772     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1996.v47.i1-2.841     Document Type: Article

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