Volatile components of the frying process

Grasas y Aceites

Volumn 49, Issue 4-5, 1998, Pages 271-274

  Nawar, W W ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Changes in food; Changes in oil; Deep fat frying; Oxidative reactions

Indexed keywords

ESTERS; KETONES; LEAD COMPOUNDS; SULFUR COMPOUNDS; UNSATURATED COMPOUNDS;

CHANGES IN OIL; DEEP FAT FRYING; OXIDATIVE REACTION; OXIDATIVE STABILITY; PARTIALLY EXPOSED; PYRAZINE DERIVATIVE; UNSATURATED ALDEHYDES; VOLATILE COMPONENTS;

OILS AND FATS;

EID: 0039400311     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1998.v49.i3-4.727     Document Type: Article

References (4)

1. Nawar, W. W. (1996). - «Lipids.». - In Food Chemistry, 3d Edition, O. Fennema, Ed., Marcel Dekker, N.Y., Chapter 5, 226-319.
2. CRNJAR, E. D., A. Witchwoot, W.W. Nawar, (1981). - J. Agric. Food Chem. 29: 39.
3. Yoo, Y.J., E. Fedeli, and W.W. Nawar (1988). - «The Volatile Components Produced from Olive Oil by Heating». - La Riv. delle Sostanze Grasse, 65: 227.
4. Ullrich, F., and W. Grosch. (1987). - «Identification of the Most Intense Volatile Flavor Compounds Formed During Autoxidation of Linoleic Acid». - Z. Lebensm. Unters. Fortsch. 184: 227.