Frying stability of purified mid-oleic sunflower oil triacylglycerols with added pure tocopherols and tocopherol mixtures

JAOCS, Journal of the American Oil Chemists' Society

Volumn 86, Issue 12, 2009, Pages 1199-1207

  Warner, Kathleen ^a   Moser, Jill ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Fried food; Frying; Mid oleic sunflower oil; Sensory; Tocopherols

Indexed keywords

AMBIENT TEMPERATURES; FOOD STABILITY; FRIED FOODS; FRYING OIL; HEXANAL; ODOR INTENSITY; OLEIC SUNFLOWER; OXIDATIVE STABILITY; POLAR COMPOUNDS; SENSORY PANELS; STORAGE STABILITY; TORTILLA CHIPS; TRIACYLGLYCEROLS;

GLYCEROL; ODOR CONTROL; STABILITY; VEGETABLE OILS;

FOOD STORAGE;

HELIANTHUS;

EID: 70849114088     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1461-9     Document Type: Article

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