Effect of bene kernel oil on the frying stability of canola oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 5, 2011, Pages 647-654

  Sharayei, Parvin ^a   Farhoosh, Reza ^a   Poorazrang, Hashem ^a   Khodaparast, Mohammad Hossein Haddad ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Bene kernel oil; Canola oil; Frying; Stability; TBHQ

Indexed keywords

ACID VALUE; BENE KERNEL OIL; CANOLA OIL; CARBONYL VALUE; DEEP FAT FRYING; FRYING; FRYING PROCESS; OIL SAMPLES; OXIDATIVE STABILITY; POLAR COMPOUNDS; PROOXIDANT; TBHQ;

CARBONYL COMPOUNDS; OLEFINS;

STABILITY;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; SOLANUM TUBEROSUM;

EID: 79958773686     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-010-1708-5     Document Type: Article

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