Evaluation of medium polarity materials isolated from fried edible oils by RP-HPLC

European Journal of Lipid Science and Technology

Volumn 104, Issue 2, 2002, Pages 110-115

  Andrikopoulos, Nikolaos K ^a   Dedoussis, George V Z ^a   Tzamtzis, Vassilios ^b   Chiou, Antonia ^a   Boskou, George ^a  

^a HAROKOPIO UNIVERSITY   (Greece)

^b Food Division   (Greece)

Author keywords

Deep frying of potatoes; Sunflower oil; Vegetable shortening oil; Virgin olive oil

Indexed keywords

EDIBLE OIL; OLIVE OIL; SUNFLOWER OIL; TRIACYLGLYCEROL; VEGETABLE OIL;

ARTICLE; CAPILLARY GAS CHROMATOGRAPHY; CONTROLLED STUDY; CORRELATION FUNCTION; FRYING; MASS SPECTROMETRY; NONHUMAN; POTATO; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

HELIANTHUS; SOLANUM TUBEROSUM;

EID: 0036002233     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/1438-9312(200202)104:2<110::AID-EJLT110>3.0.CO;2-C     Document Type: Article

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