Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

Chemistry and Physics of Lipids

Volumn 165, Issue 6, 2012, Pages 662-681

  Zhang, Qing ^a   Saleh, Ahmed S M ^a   Chen, Jing ^a   Shen, Qun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chemical alteration; Deep fat frying; Formation mechanism; Reaction product; Triacylglycerol

Indexed keywords

ACRYLAMIDE; HETEROCYCLIC COMPOUND; NITROGEN; SULFUR;

CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL REACTION; DEEP FAT FRYING; EPOXIDATION; FOOD PROCESSING; FRYING; HYDROLYSIS; ISOMERIZATION; OXIDATION; POLYMERIZATION; PRIORITY JOURNAL; REVIEW; SHELF LIFE; TEMPERATURE;

ANTIOXIDANTS; FATTY ACIDS; HETEROCYCLIC COMPOUNDS; ISOMERISM; OILS; OXIDATION-REDUCTION; STEROLS; TRIGLYCERIDES;

EID: 84864496993     PISSN: 00093084     EISSN: 18732941     Source Type: Journal    
DOI: 10.1016/j.chemphyslip.2012.07.002     Document Type: Review

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