Formation of toxic alkylbenzenes in edible oils submitted to frying temperature. Influence of oil composition in main components and heating time

Food Research International

Volumn 43, Issue 8, 2010, Pages 2161-2170

  Uriarte, P S ^a   Guillen M D ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Alkenylbenzenes; Alkylbenzenes; Butylbenzene; Degradation; Evolution of the concentration; Frying temperature; Heating time; Linseed oil; Percentage of polar compounds; Sunflower oil; Toluene; Virgin olive oil

Indexed keywords

ALKENYLBENZENES; ALKYLBENZENES; BUTYLBENZENE; EVOLUTION OF THE CONCENTRATION; FRYING TEMPERATURE; HEATING TIME; LINSEED OIL; POLAR COMPOUNDS; SUNFLOWER OIL; VIRGIN OLIVE OIL;

AROMATIC HYDROCARBONS; BIOLOGY; CONCENTRATION (PROCESS); DEGRADATION; DRYING OILS; EXTRACTION; GAS CHROMATOGRAPHY; HEATING; MASS SPECTROMETRY; TOLUENE; TOXIC MATERIALS;

GAS OILS;

HELIANTHUS;

EID: 77957104379     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.07.022     Document Type: Article

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