Effect of oil replenishment during deep-fat frying of frozen foods in sunflower oil and high-oleic acid sunflower oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 75, Issue 2, 1998, Pages 161-167

  Romero, Antonio ^a   Cuesta, Carmen ^a,b   Sánchez Muniz, Francisco J ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Deep fat frying; Fatty acids; Frozen foods; High performance size exclusion chromatography; Higholeic acid sunflower oil; Oil replenishment polar compounds; Sunflower oil

Indexed keywords

COLUMN CHROMATOGRAPHY; ESTERS; FATTY ACIDS; FOOD PRODUCTS; GAS CHROMATOGRAPHY; HYDROLYSIS; LIQUID CHROMATOGRAPHY; SIZE EXCLUSION CHROMATOGRAPHY; THERMOOXIDATION;

DIACYLGLYCERIDE; LINOLEIC ACID; OLEIC ACID;

VEGETABLE OILS;

EID: 0031997077     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-998-0028-5     Document Type: Article

References (34)

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