Effect of potato presence on the degradation of extra virgin olive oil during frying

International Journal of Food Science and Technology

Volumn 45, Issue 4, 2010, Pages 765-775

  Kalogianni, Eleni P ^a   Karastogiannidou, Calliope ^a   Karapantsios, Thodoris D ^b  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Decomposition; Extra virgin olive oil; Frying; Frying load; Heating; HPSEC; Polymerisation; Potato to oil ratio; Potatoes; Temperature profile

Indexed keywords

EXTRA VIRGIN OLIVE OIL; FRYING; FRYING LOAD; HPSEC; POLYMERISATION; POTATO-TO-OIL RATIO; POTATOES; TEMPERATURE PROFILE;

DEGRADATION; HEATING; POLYMERIZATION; POLYMERS; SIZE EXCLUSION CHROMATOGRAPHY; TEMPERATURE CONTROL; VEGETABLE OILS;

AGRICULTURAL PRODUCTS;

SOLANUM TUBEROSUM;

EID: 77955628909     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02188.x     Document Type: Article

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