Oxidation of frying oils during intermittent usage

Journal of Oleo Science

Volumn 61, Issue 11, 2012, Pages 601-607

  Totani, Nagao ^a   Tateishi, Sayuri ^a   Mori, Terutoshi ^a   Hammond, Earl G ^b  

^a KOBE GAKUIN UNIVERSITY   (Japan)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Acid value; Carbonyl value; Color; Frying oil; Intermittent usage; Oxygen content; Polar compound

Indexed keywords

ACID VALUE; CARBONYL VALUE; FRYING OIL; INTERMITTENT USAGE; OXYGEN CONTENT; POLAR COMPOUNDS;

CARBONYL COMPOUNDS; COLOR; HOSPITALS; OXIDATION; OXYGEN;

OILS AND FATS;

ACID; CANOLA OIL; MONOUNSATURATED FATTY ACID; OXYGEN; SOYBEAN OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COLOR; COOKING; HOSPITAL; OXIDATION REDUCTION REACTION; SEA FOOD; TEMPERATURE;

ACIDS; COLOR; COOKING; FATTY ACIDS, MONOUNSATURATED; HOSPITALS; OXIDATION-REDUCTION; OXYGEN; PLANT OILS; SEAFOOD; SOYBEAN OIL; TEMPERATURE;

EID: 84869217607     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.61.601     Document Type: Article

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