Chemistry of deep-fat frying oils

Journal of Food Science

Volumn 72, Issue 5, 2007, Pages

  Choe, E ^a   Min, D B ^b  

^a Inha University   (South Korea)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Deep fat frying; Frying oil quality; Hydrolysis; Oxidation; Polymerization

Indexed keywords

ANTIOXIDANT; EDIBLE OIL; UNSATURATED FATTY ACID;

CHEMISTRY; CONSUMER; COOKING; FOOD ANALYSIS; FOOD HANDLING; HEAT; HUMAN; METHODOLOGY; OXIDATION REDUCTION REACTION; REVIEW; SAFETY; STANDARD; SURFACE PROPERTY; TIME;

ANTIOXIDANTS; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; COOKERY; DIETARY FATS, UNSATURATED; FATS, UNSATURATED; FOOD ANALYSIS; FOOD HANDLING; HEAT; HUMANS; OXIDATION-REDUCTION; SURFACE PROPERTIES; TIME FACTORS;

SESAMUM INDICUM;

EID: 34250850751     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00352.x     Document Type: Review

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