Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content

Journal of the Science of Food and Agriculture

Volumn 82, Issue 14, 2002, Pages 1696-1702

  Barrera Arellano, Daniel ^a   Ruiz Méndez, Victoria ^b   Velasco, Joaquín ^b   Márquez Ruiz, Gloria ^b   Dobarganes, Carmen ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Degree of unsaturation; Polar compounds; Polymers; Thermoxidation; Tocopherols; Vegetable oils

Indexed keywords

DEGRADATION; FOOD; OIL; TEMPERATURE;

GLYCINE MAX; HELIANTHUS; SINAPIS ARVENSIS;

EID: 0036830001     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1245     Document Type: Article

References (21)

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