Frying temperatures and minor constituents of oils and fats

Grasas y Aceites

Volumn 49, Issue 4-5, 1998, Pages 326-330

  Boskou, Dimitrios ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Heated fats; Minor constituents; Sterols; Tocopherols

Indexed keywords

ALCOHOLS; ANTIOXIDANTS; FREE RADICALS; OILSEEDS; OXIDATION; PHOSPHOLIPIDS; POLYMERS; UNSATURATED FATTY ACIDS; OILS AND FATS;

ELEVATED TEMPERATURE; FRYING TEMPERATURE; HIGH TEMPERATURE; MINOR CONSTITUENTS; OXIDATION PRODUCTS; PHENOLIC ANTIOXIDANT; STEROLS; TOCOPHEROLS; STEROLS TOCOPHEROLS; TRIACYLGLYCEROLS;

OILS AND FATS; ALCOHOLS;

EID: 0040585494     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1998.v49.i3-4.734     Document Type: Article

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