Comparison of the Frying Performance of Olive Oil and Palm Superolein

Journal of Food Science

Volumn 77, Issue 5, 2012, Pages

  Romano, Raffaele ^a   Giordano, Anella ^a   Vitiello, Simona ^a   Grottaglie, Laura Le ^a   Musso, Salvatore Spagna ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

4 dienals; Alka 2; Frozen French fries; Head space analysis; High resolution gas chromatography; Intermittent deep fat frying; Total polar compounds; Volatile organic compounds

Indexed keywords

DIACYLGLYCEROL; FATTY ACID; LINOLEIC ACID; OLEIC ACID; OLIVE OIL; PALM OIL; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; HEAT; MASS FRAGMENTOGRAPHY; METHODOLOGY;

COOKING; DIGLYCERIDES; FATTY ACIDS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; LINOLEIC ACID; OLEIC ACID; PLANT OILS; VOLATILE ORGANIC COMPOUNDS;

EID: 84861335027     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02663.x     Document Type: Article

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