Performance of sunflower oil with high levels of oleic and palmitic acids during industrial frying of almonds, peanuts, and sunflower seeds

JAOCS, Journal of the American Oil Chemists' Society

Volumn 82, Issue 7, 2005, Pages 505-510

  Marmesat, S ^a   Mancha, M ^a   Ruiz Mendez M V ^a   Dobarganes, M C ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Almonds; Frying; High oleic oil; High palmitic oil; Peanuts; Sunflower oil; Sunflower seeds

Indexed keywords

ALMONDS; PALMITIC ACIDS; PEANUTS; SUNFLOWER OIL;

ALCOHOLS; FOOD STORAGE; INDUSTRIAL HEATING; OLEIC ACID; THERMOOXIDATION;

OILS AND FATS;

ARACHIS HYPOGAEA; HELIANTHUS; PRUNUS DULCIS;

EID: 30344440080     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-005-1101-6     Document Type: Article

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