Industrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage;Fritura industrial de patatas crisps, influencia del grado de insaturación de la grasa de fritura sobre la estabilidad oxidativa durante el almacenamiento

Grasas y Aceites

Volumn 52, Issue 6, 2001, Pages 389-396

  Robert, Paz ^a   Masson, Lilia ^a   Romero, Nalda ^a   Dobarganes, M C ^b   Izaurieta, Macarena ^a   Ortíz, Jaime ^a   Wittig, Emma ^a  

^a UNIVERSITY OF CHILE   (Chile)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Partially hydrogenated sunflower oil; Potatoes chips; Stability; Sunflower oil; Unsaturation degree

Indexed keywords

CHEMICAL ANALYSIS; CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; FATTY ACIDS; HYDROGENATION; OXIDATION RESISTANCE; SENSORY ANALYSIS; STABILITY;

FATTY ACID COMPOSITION; GOOD CORRELATIONS; OXIDATIVE STABILITY; PEROXIDE VALUE; POLAR COMPOUNDS; POTATOES CHIPS; STORAGE CONDITION; UNSATURATION DEGREE;

SUNFLOWER OIL;

HELIANTHUS; SOLANUM TUBEROSUM;

EID: 0035457668     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2001.v52.i6.349     Document Type: Article

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