Deep-frying food in extra virgin olive oil: A study by 1H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium

Food Chemistry

Volumn 150, Issue , 2014, Pages 429-437

  Martínez Yusta, Andrea ^a   Guillén, María Dolores ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Acyl groups; Alcohols; Aldehydes; Deep frying; Degradation; Epoxides; Extra virgin olive oil; Food lipids migration; Frying media composition; Hydrolysis; Iodine Value; Percentage in weight of polar compounds

Indexed keywords

ALCOHOLS; ALDEHYDES; CHEMICAL CONTAMINATION; DEGRADATION; HYDROLYSIS; IODINE; IODINE COMPOUNDS; LIPIDS; OLIVE OIL;

ACYL GROUP; DEEP-FRYING; EPOXIDES; EXTRA VIRGIN OLIVE OIL; FOOD LIPIDS; IODINE VALUE; MEDIA COMPOSITION; POLAR COMPOUNDS;

OILS AND FATS;

ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; DIACYLGLYCEROL DERIVATIVE; EPOXIDE; EPOXYSTEARYL; EXTRA VIRGIN OLIVE OIL; IODINE; OLIVE OIL; UNCLASSIFIED DRUG;

ANALYTICAL PARAMETERS; ARTICLE; CONCENTRATION (PARAMETERS); DEEP FRYING; EVOLUTION; FOOD COMPOSITION; FRYING; HEATING; IODINE VALUE; LIPID HYDROLYSIS; MOLECULAR WEIGHT; PROTON NUCLEAR MAGNETIC RESONANCE;

ACYL GROUPS; ALCOHOLS; ALDEHYDES; DEEP-FRYING; DEGRADATION; EPOXIDES; EXTRA VIRGIN OLIVE OIL; FOOD LIPIDS MIGRATION; FRYING MEDIA COMPOSITION; HYDROLYSIS; IODINE VALUE; PERCENTAGE IN WEIGHT OF POLAR COMPOUNDS;

ALCOHOLS; ALDEHYDES; ANIMALS; BREAD; COOKING; DIGLYCERIDES; EPOXY COMPOUNDS; HOT TEMPERATURE; MAGNETIC RESONANCE SPECTROSCOPY; MEAT; PLANT OILS; SALMO SALAR; SEAFOOD; SWINE;

EID: 84888371110     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.015     Document Type: Article

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