Degradation and nutritional quality changes of oil during frying

JAOCS, Journal of the American Oil Chemists' Society

Volumn 86, Issue 2, 2009, Pages 149-156

  Aladedunye, Felix A ^a   Przybylski, Roman ^a  

^a UNIVERSITY OF LETHBRIDGE   (Canada)

Author keywords

Anisidine value; Canola oil; Color; Fatty acids; French fries; Frying performance; Frying temperature; Tocopherols; Total polar component

Indexed keywords

ACIDS; FATTY ACIDS; ISOMERS;

ANISIDINE VALUE; CANOLA OIL; FRENCH FRIES; FRYING PERFORMANCE; FRYING TEMPERATURE; TOCOPHEROLS; TOTAL POLAR COMPONENT;

COLOR;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS;

EID: 58649096363     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-008-1328-5     Document Type: Article

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