Thermal deterioration of diacylglycerol and triacylglycerol oils during deep-frying

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 6, 2004, Pages 571-576

  Shimizu, Masao ^a   Moriwaki, Junya ^a   Nishide, Tsutomu ^a   Nakajima, Yoshinobu ^a  

^a KAO CORPORATION   (Japan)

Author keywords

Deep frying; Hydrolysis; Molecular structure; Oxidation; Thermal deterioration

Indexed keywords

CRUDE PETROLEUM; ETHERS; GLYCEROL; HYDROLYSIS; IODINE; MOLECULAR STRUCTURE; OXIDATION; POLYMERIZATION;

DEEP-FRYING; SOYBEAN OILS; THERMAL DETERIORATION; THERMAL OXIDATION;

OILS AND FATS;

GLYCINE MAX;

EID: 3242756671     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-0943-2     Document Type: Article

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