Effect of phenolic extracts on trans fatty acid formation during frying

Grasas y Aceites

Volumn 50, Issue 6, 1999, Pages 421-425

  Gamel, T H ^b   Kiritsakis, A ^a   Petrakis, Ch ^b  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

^b NONE

Author keywords

Frying; Olive oil; Phenolic extract; Sunflower oil; Trans fatty acids

Indexed keywords

COLUMN CHROMATOGRAPHY; EXTRACTION; GAS CHROMATOGRAPHY; LINOLEIC ACID; OLIVE OIL; SUNFLOWER OIL; VEGETABLES;

CAPILLARY COLUMNS; ELAIDIC ACIDS; FRYING; FRYING PROCESS; OIL SAMPLES; PHENOLIC EXTRACTS; SYNTHETIC ANTIOXIDANTS; TRANS FATTY ACID;

FATTY ACIDS;

HELIANTHUS; ROSMARINUS OFFICINALIS;

EID: 0033228795     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1999.v50.i6.689     Document Type: Article

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