Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil

Grasas y Aceites

Volumn 47, Issue 1-2, 1996, Pages 54-58

  Marti Polvillo M ^a   Marquez Ruiz G ^a   Jorge, N ^a   Ruiz Mendez M V ^a   Dobarganes, M C ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Crisps; French fries; High oleic sunflower oil; Oxidation; Storage; Sunflower oil

Indexed keywords

ENERGY STORAGE; OXIDATION; PALM OIL;

CRISPS; FREEZER TEMPERATURE; FRENCH FRIES; HIGH-OLEIC SUNFLOWER OIL; INDUSTRIAL PREPARATION; OLEIC SUNFLOWER; STORAGE STUDIES; TOCOPHEROL CONTENTS;

SUNFLOWER OIL;

HELIANTHUS; SINAPIS ARVENSIS;

EID: 0030486891     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1996.v47.i1-2.844     Document Type: Article

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