A study by 1H nuclear magnetic resonance of the influence on the frying medium composition of some soybean oil-food combinations in deep-frying

Food Research International

Volumn 55, Issue , 2014, Pages 347-355

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

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

Author keywords

Deep frying; Food lipid migration; Frying media composition; Heating at frying temperature; Lipid degradation; Soybean oil

Indexed keywords

ALDEHYDES; IODINE COMPOUNDS; NUCLEAR MAGNETIC RESONANCE; OLIVE OIL; SOYBEAN OIL; THERMAL PROCESSING (FOODS);

COMPOSITIONAL CHARACTERISTICS; DEEP-FRYING; EXTRA VIRGIN OLIVE OIL; FOOD LIPIDS; HEATING AT FRYING TEMPERATURES; MEDIA COMPOSITION; MEDIUM COMPOSITION; OXYGENATED COMPOUNDS;

OILS AND FATS;

GLYCINE MAX;

EID: 84889687642     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.11.022     Document Type: Article

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