Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying

Journal of Food, Agriculture and Environment

Volumn 10, Issue 2, 2012, Pages 33-38

  Abdulkarim, S M ^a   Ghazali, H M ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Deep fat frying; Fatty acid ratios; Oil stability and deterioration

Indexed keywords

CANOLA OIL; FATTY ACID; OIL; OLEIC ACID; PALM OIL; SOYBEAN OIL; VEGETABLE OIL;

ARTICLE; DEGRADATION; FRYING; MORINGA OLEIFERA; NONHUMAN; OIL DETERIORATION; OIL STABILITY; PHYSICAL CHEMISTRY; POTATO; RAPESEED; REACTION TIME; SOYBEAN;

EID: 84862198724     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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