Changes in total polar compounds, peroxide value, total phenols and antioxidant activity of various oils used in deep fat frying

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 9, 2011, Pages 1361-1366

  Karakaya, Sibel ^a   Şimşek, Şebnem ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Deep fat frying; Peroxide value; Total antioxidant activity; Total phenols; Total polar compounds

Indexed keywords

DEEP FAT FRYING; PEROXIDE VALUE; POLAR COMPOUNDS; TOTAL ANTIOXIDANT ACTIVITY; TOTAL PHENOLS;

DEGRADATION; OXIDATION; VEGETABLE OILS;

PHENOLS;

CORYLUS; GLYCINE MAX; ZEA MAYS;

EID: 80051553057     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1788-x     Document Type: Article

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