Frying of potato chips in a blend of canola oil and palm olein: Changes in levels of individual fatty acids and tocols

International Journal of Food Science and Technology

Volumn 47, Issue 8, 2012, Pages 1701-1709

  Al Khusaibi, Mohammed ^a   Gordon, Michael H ^a   Lovegrove, Julie A ^a   Niranjan, Keshavan ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Blending; Canola oil; Fatty acid profile; Frying; Nutritional quality; Oil deterioration; Oil uptake; Palm olein; Tocopherols; Tocotrienols

Indexed keywords

CANOLA OIL; FATTY ACID PROFILES; FRYING; NUTRITIONAL QUALITIES; OIL UPTAKES; PALM OLEIN; TOCOPHEROLS; TOCOTRIENOLS;

POLYUNSATURATED FATTY ACIDS;

BLENDING;

BRASSICA NAPUS VAR. NAPUS; SOLANUM TUBEROSUM;

EID: 84863993443     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03024.x     Document Type: Article

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