Anti-rancidity effects of sesame and rice bran oils on canola oil during deep frying

JAOCS, Journal of the American Oil Chemists' Society

Volumn 86, Issue 6, 2009, Pages 539-544

  Farhoosh, Reza ^a   Esmaeilzadeh Kenari, Reza ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Canola oil; Frying; Rice bran oil; Sesame oil; Stability

Indexed keywords

ACID VALUE; CANOLA OIL; CARBONYL VALUE; DEEP FRYING; FRYING; FRYING PROCESS; OIL SAMPLES; POLAR COMPOUNDS; POSITIVE EFFECTS; POTATO PIECES; RICE BRAN OIL; SESAME OIL;

FURFURAL; GRAIN (AGRICULTURAL PRODUCT); VEGETABLE OILS;

STABILITY;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; SESAMUM INDICUM; SOLANUM TUBEROSUM;

EID: 67349206099     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1382-7     Document Type: Article

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