Performance of regular and modified canola and soybean oils in rotational frying

JAOCS, Journal of the American Oil Chemists' Society

Volumn 90, Issue 9, 2013, Pages 1271-1280

  Przybylski, Roman ^a   Gruczynska, Eliza ^a   Aladedunye, Felix ^a  

^a UNIVERSITY OF LETHBRIDGE   (Canada)

Author keywords

Canola oil; Frying stability; Polar components; Sensory assessment; Soybean oil; Thermo oxidative degradation; Tocopherols degradation

Indexed keywords

CANOLA OIL; FATTY ACID COMPOSITION; GENETIC MODIFICATIONS; HYDROGENATED OIL; POLAR COMPONENTS; SENSORY ACCEPTANCE; SENSORY ASSESSMENT; THERMO-OXIDATIVE DEGRADATION;

HYDROGENATION; OLIGOMERS; SOYBEAN OIL;

OILS AND FATS;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX;

EID: 84883212967     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-013-2278-0     Document Type: Article

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