Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents

LWT

Volumn 42, Issue 6, 2009, Pages 1090-1097

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

^a HAROKOPIO UNIVERSITY   (Greece)

Author keywords

Antioxidant capacity; Olive oil; Phytosterols; Refined palm oil; Squalene; Sunflower oil; Tocopherols

Indexed keywords

ALCOHOLS; ANTIOXIDANTS; FREE RADICALS; OIL SHALE; PALM OIL; PETROLEUM REFINING; SUNFLOWER OIL;

ANTIOXIDANT CAPACITY; FRENCH FRIES; OLIVE LEAF; OXIDATIVE STABILITY; PHYTOSTEROL; REFINED PALM OIL; SQUALENE; TOCOPHEROL; TOCOPHEROL CONTENTS; TOTAL POLYPHENOLS;

OLIVE OIL;

ALCOHOLS; ANTIOXIDANTS; CRUDE OIL; OXIDATION RESISTANCE; PHENOLS; PHYTOSTEROLS; PLASTICS; REFINING; TOCOPHEROLS;

HELIANTHUS; OLEA EUROPAEA; SOLANUM TUBEROSUM;

EID: 62549127278     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.01.004     Document Type: Article

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