Determination of deep frying soybean oil disposal point by a sensory method

JAOCS, Journal of the American Oil Chemists' Society

Volumn 87, Issue 5, 2010, Pages 515-520

  Ravelli, Debora ^a   Matsuoka, Carla Romero ^a   Della Modesta, Regina Célia ^b   Vieira De Souza, Thais Maria Ferreira ^a   Regitano D'Arce, Marisa Aparecida Bismara ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Deep fat frying; Oxidation; Sensory analysis; Soybean oil Polar compounds

Indexed keywords

DEEP FAT FRYING; DEEP FRYING; FREE FATTY ACID; FRYING OIL; INDUCTION PERIODS; LINOLENIC ACIDS; OIL SAMPLES; PHYSICOCHEMICAL PROPERTY; POLAR COMPOUNDS; POTATO CHIP; RANCIMAT; SENSORY ANALYSIS; SENSORY EVALUATION; SENSORY PANELS; SOYBEAN OIL;

CHEMICAL PROPERTIES; DEGRADATION; OLEIC ACID; OXIDATION;

FLOOD CONTROL;

GLYCINE MAX; SOLANUM TUBEROSUM;

EID: 84755161203     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1524-y     Document Type: Article

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