Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein

JAOCS, Journal of the American Oil Chemists' Society

Volumn 86, Issue 9, 2009, Pages 885-893

  Tabee, Elham ^a,b   Jägerstad, Margaretha ^a   Dutta, Paresh C ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b MINISTRY OF HEALTH AND MEDICAL EDUCATION   (Iran)

Author keywords

Fatty acids; French fries; Frying oils; P Anisidine value; Palm olein; Phytosterol oxidation products; POPs; Refined olive oil; Total polar compounds

Indexed keywords

FRENCH FRIES; FRYING OILS; P-ANISIDINE VALUE; PALM OLEIN; PHYTOSTEROL OXIDATION PRODUCTS; POPS; REFINED OLIVE OIL; TOTAL POLAR COMPOUNDS;

ACIDS; FATTY ACIDS; OXIDATION; REFINING; VEGETABLE OILS;

PETROLEUM REFINING;

EID: 68949198039     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1417-0     Document Type: Article

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