Influence of polydimethylsiloxane on the formation of 4-hydroxynonenal in soybean oil at frying temperature

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 10, 2011, Pages 1503-1510

  Gerde, Jose A ^a   Hammond, Earl G ^a   White, Pamela J ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

4 Hydroxynonenal; Frying; Polydimethylsiloxane; Soybean oil; Tocopherol

Indexed keywords

4-HYDROXY-NONENAL; BENEFICIAL EFFECTS; FRYING; FRYING TEMPERATURE; HEATING PERIOD; POLYDIMETHYLSILOXANE PDMS; SOYBEAN OIL; TOCOPHEROL;

HEATING; MICROCHANNELS;

SILICONES;

GLYCINE MAX;

EID: 80054903852     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1811-2     Document Type: Article

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