Vegetable oils and frying;Huiles végétales et friture

Cahiers de Nutrition et de Dietetique

Volumn 45, Issue 6 SUPPL. 1, 2010, Pages

  Combe, Nicole ^a   Rossignol Castera, Anne ^b  

^a Institut des Corps Gras   (France)

^b Espace Lunel Littoral   (France)

Author keywords

Essential fatty acids; frying; heating; hydrolysis; palm; polar compounds; polymers; rapeseed; sunflower; thermo oxidation; trans fatty acids; vegetable oils

Indexed keywords

ALPHA TOCOPHEROL; ESSENTIAL FATTY ACID; LINOLEIC ACID; LINOLENIC ACID; OLIVE OIL; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; PALM OIL; PHYTOSTEROL; POLYMER; RAPESEED OIL; SUNFLOWER OIL; VEGETABLE OIL;

ARTICLE; COOKING; DEGRADATION; FOOD QUALITY; FRYING; HEATING; HIGH TEMPERATURE PROCEDURES; HYDROLYSIS; MACRONUTRIENT; NUTRITION; NUTRITIONAL VALUE; OXIDATION; POLYMERIZATION; TASTE;

BRASSICA NAPUS; ELAEIS; HELIANTHUS;

EID: 78650009243     PISSN: 00079960     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0007-9960(10)70007-9     Document Type: Article

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