Analysis of used frying oils

Lipid Technology

Volumn 25, Issue 7, 2013, Pages 159-162

  Dobarganes, Carmen ^a   Márquez Ruiz, Gloria ^b  

^a INSTITUTO DE LA GRASA   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ADVERSE HEALTH EFFECTS; FOOD PROCESSORS; HEALTH ADMINISTRATION; HIGH TEMPERATURE; NUTRITIONAL VALUE; OIL QUALITY; RAPID METHOD; USED FRYING OIL;

QUALITY CONTROL;

OILS AND FATS;

EID: 84880298067     PISSN: 0956666X     EISSN: 18635377     Source Type: Journal    
DOI: 10.1002/lite.201300284     Document Type: Article

References (6)

1. http://lipidlibrary.aocs.org/frying/frying.html.
2. nd edition. Ed: M.D. Erickson, American Oil Chemists' Society, Champaign, Illinois, USA. ISBN 9781893997929, 173-203.
3. nd. Ed: D. Boskou and I. Elmadfa, Technomic Publising Co., Lancaster, PA, USA. ISBN 9781439806821, 157-176.
4. Bansal, G. et al., Crit. Rev. Food Sci. Nutr. 2010, 50, 503-514.
5. Picariello, G. et al., J. Agr. Food Chem. 2009, 57, 5391-5400.
6. Vaclavik, L. et al., Food Chem. 2013, 138, 2312-2320.