Oxidative stability and changes in chemical composition of extra virgin olive oils after short-term deep-frying of French fries

JAOCS, Journal of the American Oil Chemists' Society

Volumn 92, Issue 3, 2015, Pages 409-421

  Akil, Emília ^a   Castelo Branco, Vanessa Naciuk ^a,b   Costa, André Mesquita Magalhães ^a   Do Amaral Vendramini, Ana Lúcia ^a   Calado, Verônica ^a   Torres, Alexandre Guedes ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

Author keywords

Deep frying; DSC; Olive oil quality; Stability; Thermal oxidation; Tocopherols

Indexed keywords

CHEMICAL STABILITY; FLAVOR COMPOUNDS; LINOLEIC ACID; OLIVE OIL; SOYBEAN OIL; SUNFLOWER OIL; THERMOOXIDATION; UNSATURATED FATTY ACIDS;

DEEP FRYING; EXTRA-VIRGIN OLIVE OIL; FATTY ACID COMPOSITION; FRENCH FRIES; OIL QUALITY; OLIVE OIL QUALITY; OXIDATIVE STABILITY; SEED OIL; THERMAL-OXIDATION; TOCOPHEROL;

DIFFERENTIAL SCANNING CALORIMETRY;

GLYCINE MAX; HELIANTHUS;

EID: 85027925151     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/s11746-015-2599-2     Document Type: Article

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