Health benefits of using red palm oil in deep-frying potatoes: Low acrolein emissions and high intake of carotenoids

Food Science and Technology International

Volumn 15, Issue 1, 2009, Pages 15-22

  Andreu Sevilla, A J ^a   Hartmann, A ^b   Burlo F ^a   Poquet, N ^a   Carbonell Barrachina, A A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b Edificio Gousbard   (Ecuador)

Author keywords

carotene; carotene; Fatty acids; Functional foods; Red palm oil

Indexed keywords

EMISSION RATES; FRENCH FRIES; FUNCTIONAL FOODS; HEALTH BENEFITS; NATURAL ANTIOXIDANTS; OLIVE OIL; OXIDATIVE STABILITY; PALM OIL; RED PALM OIL; SHELF LIFE; TOTAL CAROTENOIDS; VOLATILE COMPOUNDS;

ACIDS; ALDEHYDES; FATTY ACIDS; HERBICIDES; OXIDATION RESISTANCE; TOXIC MATERIALS; VEGETABLE OILS; VOLATILE ORGANIC COMPOUNDS;

LEAKAGE (FLUID);

HELIANTHUS; SOLANUM TUBEROSUM;

EID: 67649554299     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208100462     Document Type: Article

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