Formation and distribution of oxidized fatty acids during deep- and pan-frying of potatoes

European Journal of Lipid Science and Technology

Volumn 109, Issue 11, 2007, Pages 1111-1123

  Kalogeropoulos, Nick ^a   Salta, Fotini N ^a   Chiou, Antonia ^a   Andrikopoulos, Nikolaos K ^a  

^a HAROKOPIO UNIVERSITY   (Greece)

Author keywords

Deep and pan frying; Monoepoxy fatty acid methyl esters; Potatoes; PTG; Vegetable oils

Indexed keywords

GOSSYPIUM HIRSUTUM; HELIANTHUS; MICROPUS; SOLANUM TUBEROSUM;

EID: 36348978598     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200700007     Document Type: Article

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