Degradation in soybean oil, sunflower oil and partially hydrogenated fats after food frying, monitored by conventional and unconventional methods

Food Control

Volumn 22, Issue 12, 2011, Pages 1920-1927

  Juárez, María Daniela ^a   Osawa, Cibele Cristina ^b   Acuña, María Elina ^a   Sammán, Norma ^a   Gonçalves, Lireny Aparecida Guaraldo ^c  

^a UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

^b National Institute of Industrial Property INPI   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Deep frying; Free fatty acids; Frying oil; Quality; Rapid tests; Total polar compounds

Indexed keywords

BOVINAE; CITRUS LIMON; GLYCINE MAX; HELIANTHUS; SOLANUM TUBEROSUM;

EID: 79960126795     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.05.004     Document Type: Article

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