Formation of trans fatty acids in edible oils during the frying and heating process

Food Chemistry

Volumn 123, Issue 4, 2010, Pages 976-982

  Tsuzuki, Wakako ^a   Matsuoka, Akiko ^a   Ushida, Kaori ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Frying oils; Heated oil; Trans Fatty acid

Indexed keywords

EDIBLE OIL; LIPID; PEROXIDE; TRANS FATTY ACID;

ARTICLE; COMPARATIVE STUDY; COOKING; FAT INTAKE; FRYING; GAS CHROMATOGRAPHY; HEATING; LIPID ANALYSIS; LIPID COMPOSITION; NONHUMAN; POTATO; QUANTITATIVE ANALYSIS; TEMPERATURE;

BRASSICA NAPUS VAR. NAPUS; SOLANUM TUBEROSUM;

EID: 77954958020     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.048     Document Type: Article

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