Quality assessment of heated cooking oil, Agab, using a simple newly-developed spectrophotometric method

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 12, 2011, Pages 1851-1855

  Hamed, Said Fatouh ^a   Abo El Wafa, Ghada Ahmed ^a   El Ghorab, Ahmed ^a   Shibamoto, Takayuki ^b  

^a NATIONAL RESEARCH CENTRE   (Egypt)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Agab oil; Frying oil; Quality assessment of oils; Spectrophotometric method

Indexed keywords

ABSORBANCES; AGAB OIL; COOKING OIL; DEEP FAT FRYING; DEGRADATION PRODUCTS; FRYING OIL; HEATING TIME; POLAR COMPOUNDS; POTATO SLICES; QUALITY ASSESSMENT; QUALITY ASSESSMENT OF OILS; SPECTRO-PHOTOMETRIC METHOD; UV ABSORBANCE;

DEGRADATION; HEALTH HAZARDS; OLEFINS; RATING; SPECTROPHOTOMETRY;

SPECTROPHOTOMETERS;

SOLANUM TUBEROSUM;

EID: 84855691146     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1859-z     Document Type: Article

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