Oxygen content and oxidation in frying oil

Journal of Oleo Science

Volumn 62, Issue 12, 2013, Pages 989-995

  Totani, Nagao ^a   Yawata, Miho ^a   Mori, Terutoshi ^a   Hammond, Earl G ^b  

^a KOBE GAKUIN UNIVERSITY   (Japan)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Autoxidation; Carbonyl value; Frying oil; Intermittent frying; Oxygen content; Polar compound

Indexed keywords

AUTOXIDATION; CARBONYL VALUE; FRYING OIL; INTERMITTENT FRYING; OXYGEN CONTENT; POLAR COMPOUNDS;

CARBONYL COMPOUNDS; OXIDATION; OXYGEN;

OILS AND FATS;

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

ARTICLE; CHEMISTRY; COOKING; HEAT; METHODOLOGY; OXIDATION REDUCTION REACTION;

COOKING; FATTY ACIDS, MONOUNSATURATED; HOT TEMPERATURE; OXIDATION-REDUCTION; OXYGEN; SOYBEAN OIL;

EID: 84888592291     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.62.989     Document Type: Article

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