Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures

Grasas y Aceites

Volumn 63, Issue 3, 2012, Pages 284-289

  Berdeaux, O ^a   Marmesat, S ^b   Velasco, J ^b   Dobarganes, M C ^b  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Fatty acids; Frying; Polar compounds; Polar FAME Triacylglycerols

Indexed keywords

HELIANTHUS;

EID: 84863947233     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.034412     Document Type: Article

References (10)

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8. IUPAC (1992a). Preparation of the fatty acid methyl esters 2.301. In Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th ed.; International Union of Pure and Applied Chemistry, Blackwell Scientific: Oxford, UK, 1992.
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