A very simple, fast, and non-destructive approach to predict the time at which edible oils submitted to high temperature reach the established limits of safety

Food Chemistry

Volumn 127, Issue 2, 2011, Pages 802-806

  Guillén, Maria Dolores ^a   Uriarte, Patricia S ^a  

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

Author keywords

Composition in acyl groups; Dielectric constant; Edible oils; Percentage in polar compounds; Performance at high temperature; Prediction

Indexed keywords

ACYL GROUP; DIELECTRIC CONSTANT; EDIBLE OILS; PERFORMANCE AT HIGH TEMPERATURE; POLAR COMPOUNDS; PREDICTION;

HEALTH;

FORECASTING;

EDIBLE OIL;

ARTICLE; DIELECTRIC CONSTANT; FOOD SAFETY; FRYING; HIGH TEMPERATURE; LIPID COMPOSITION; PREDICTION; TEMPERATURE SENSITIVITY;

EID: 79952313699     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.154     Document Type: Article

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