Changes in colour, lipid oxidation and fatty acid composition of pork loin chops as affected by the type of culinary frying fat

LWT

Volumn 38, Issue 7, 2005, Pages 726-734

  Ramírez, M Rosario ^a   Cava, Ramón ^a,b  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b Food Technology   (Spain)

Author keywords

Colour; Culinary fat; Deep frying; Lipid oxidation; Maillard reaction products

Indexed keywords

COMPOSITION; FATTY ACIDS; HEAT TREATMENT; LIPIDS; ORGANIC ACIDS; OXIDATION;

BUTTER (BT); EXTRACTED COLORED MATERIALS (ECM); NEUTRAL LIPIDS (NL); OLIVE OIL (OO); PIG LARD (PLD); SUNFLOWER OIL (SO);

FOOD PROCESSING;

HELIANTHUS; SUS SCROFA;

EID: 20444371606     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.09.005     Document Type: Article

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