Comparison of the frying stability of regular and high-oleic acid sunflower oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 4, 2006, Pages 331-334

  Normand, L ^a   Eskin, N A M ^a   Przybylski, R ^b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b UNIVERSITY OF LETHBRIDGE   (Canada)

Author keywords

Frying stability; High oleic; Regular; Sunflower oil; Tocopherols; Total polars

Indexed keywords

CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; COMPOSITION; DEGRADATION; FOOD PROCESSING; ORGANIC ACIDS;

FRYING STABILITY; HIGH OLEIC; REGULAR; SUNFLOWER OIL; TOCOPHEROLS; TOTAL POLARS;

VEGETABLE OILS;

HELIANTHUS;

EID: 33744501537     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-1208-9     Document Type: Article

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