Oils and fats: Changes due to culinary and industrial processes

International Journal for Vitamin and Nutrition Research

Volumn 76, Issue 4, 2006, Pages 230-237

  Sánchez Muniz, Francisco José ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Fried food; Frying; Frying life; Methods; Oils; Thermal oxidation

Indexed keywords

EDIBLE OIL; FATTY ACID ESTER; OLIGOMER; OLIVE OIL; SUNFLOWER OIL; TRIACYLGLYCEROL;

CHROMATOGRAPHY; CONFERENCE PAPER; FOOD COMPOSITION; FOOD INDUSTRY; FOOD INTAKE; FOOD PROCESSING; FRYING; HEATING; HUMAN; QUALITY CONTROL;

EID: 33846615901     PISSN: 03009831     EISSN: None     Source Type: Journal    
DOI: 10.1024/0300-9831.76.4.230     Document Type: Conference Paper

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