Chemical and sensory stability of fried-salted soybeans prepared in different vegetable oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 9, 2012, Pages 1699-1711

  Jáuregui, María P ^a   Riveros, Cecilia ^a   Nepote, Valeria ^a   Grosso, Nelson R ^a   Gayol, María F ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Fatty acid composition; Frying; Sensory analysis; Soybeans; Stability

Indexed keywords

DESCRIPTIVE ANALYSIS; FATTY ACID COMPOSITION; FRYING; FRYING PROCESS; IODINE VALUE; LINOLEIC; LINOLENIC ACIDS; LIPID OXIDATION; PEANUT OIL; PEROXIDE VALUE; SENSORY ANALYSIS; SHELF LIFE; SOYBEANS; SUNFLOWER OIL;

CHEMICAL ANALYSIS; CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; IODINE; LINOLEIC ACID; OLEIC ACID; PALMITIC ACID; STABILITY;

VEGETABLE OILS;

ARACHIS; ARACHIS HYPOGAEA; GLYCINE MAX; HELIANTHUS;

EID: 84865244961     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-012-2066-2     Document Type: Article

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