The quality of used frying fats in South Africa

South African Journal of Science

Volumn 97, Issue 7-8, 2001, Pages 289-290

  Anelich, L E C M ^a   Kock, J L F ^a   Roux, M P ^a   Botha, A ^a   Bezuidenhout, S M ^a   Coetzee, D J ^a   Venter, P ^a  

^a TSHWANE UNIVERSITY OF TECHNOLOGY   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

FAT;

EID: 0034816760     PISSN: 00382353     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Short Survey

References (15)

1. Safety aspects of frying fats and oils
2. Used cooking oil: Science tackles a potential hazard
3. Quality and safety aspects of deep fryer oils in takeaway food outlets
4. Treatment, oxidation and health aspects of fats and oils
5. Analytical procedures for the evaluation of used frying fats
6. Recent advances in lipid oxidation: A review
7. Effects of water quality on lipid oxidation
8. Worldwide regulation of frying fats and oils
9. Kinetics of fat penetration in food
10. A new look at the chemistry and physics of deep-fat frying
11. Measurement of frying fat deterioration
12. Survey of quality of used frying oils from restaurants
13. Polar components in frying fats (982.27), IUPAC-AOAC Method
14. Determination of polymerised triglycerides in frying fats and oils by gel permeation chromatography: Interlaboratory study