Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2373-2378

  Aladedunye, Felix ^a   Przybylski, Roman ^b  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b UNIVERSITY OF LETHBRIDGE   (Canada)

Author keywords

Frying stability; Genetic modification; Linoleic acid; Sunflower oil; Tocopherols isomers

Indexed keywords

FATTY ACIDS; ISOMERS; PLANTS (BOTANY); SUNFLOWER OIL;

FREE FATTY ACID; GENETIC MODIFICATIONS; HIGH-OLEIC SUNFLOWER OIL; ISOMERIC COMPOSITIONS; OIL SAMPLES; OLEIC SUNFLOWER; POLAR COMPONENTS;

LINOLEIC ACID;

ALPHA TOCOPHEROL; ANTIOXIDANT; CANOLA OIL; CARBONYL DERIVATIVE; DIACYLGLYCEROL; FATTY ACID; LINOLEIC ACID; OLEIC ACID; OLIGOMER; SUNFLOWER OIL; TOCOPHEROL; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE; UNSATURATED FATTY ACID;

ARTICLE; CHEMICAL INDUSTRY; COLUMN CHROMATOGRAPHY; CONTROLLED STUDY; DEGRADATION; FOOD; FRYING; GAS CHROMATOGRAPHY; HEATING; ISOMER; LIPID COMPOSITION; NONHUMAN; SUNFLOWER;

HELIANTHUS;

EID: 84879230947     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.061     Document Type: Article

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