Formation of short-chain glycerol-bound oxidation products and oxidised monomeric triacylglycerols during deep-frying and occurrence in used frying fats

European Journal of Lipid Science and Technology

Volumn 106, Issue 11, 2004, Pages 728-735

  Velasco, Joaquín ^a   Marmesat, Susana ^a   Márquez Ruiz, Gloria ^a   Dobarganes, M Carmen ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Epoxy compounds; Hydroxy compounds; Keto compounds; Oxidised triacylglycerols; Short chain glycerol bound compounds; Used frying fats

Indexed keywords

FAT; HYDROPEROXIDE DERIVATIVE; HYDROXY FATTY ACID; HYDROXYACID; MONOMER; OXOACID; RADICAL; SHORT CHAIN FATTY ACID; TRIACYLGLYCEROL;

ACYLATION; ALLYLATION; CATERING SERVICE; CONCENTRATION RESPONSE; CORRELATION ANALYSIS; FOOD BIOTECHNOLOGY; FOOD INTAKE; FOOD PROCESSING; FRYING; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE; MASS SPECTROMETRY; METHYLATION; MOLECULAR WEIGHT; NUTRITIONAL VALUE; OXIDATION KINETICS; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; REACTION ANALYSIS; REVIEW; TECHNIQUE;

EID: 10644287689     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200401032     Document Type: Review

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