Flavor changes during frying

Advances in Deep-Fat Frying of Foods

Volumn , Issue , 2008, Pages 201-213

  Warner, Kathleen ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85076972461     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (16)

1. Anonymous. 2000. Recommendations of the 3rd International Symposium on deep fat frying. European Journal Lipid Scence and Technology 102: 594–97.
2. Eskin, N.A.M., M. Vaisey-Genser, S. Durance-Todd, and R. Przybylski. 1989. Stability of low linolenic acid canola oil to frying temperatures. Journal of the American Oil Chemists’ Society 66: 1081–84.
3. Frankel, E.N. 2005. Lipid oxidation, 2nd ed. UK: The Oily Press, PJ Barnes & Associates, Bridgwater.
4. Liu, H.R., and P.J. White. 1992a. Oxidative stability of soybean oils with altered fatty acid compositions. Journal of the American Oil Chemists’ Society 69: 528–32.
5. Liu, W., and P.J. White. 1992b. High-temperature stability of soybean with altered fatty acid compositions. Journal of the American Oil Chemists’ Society 69: 533–37.
6. Miller, L.A., and P.J. White. 1992. Oxidative stabilities of low-linolenate, high-stearate, and common soybean. Journal of the American Oil Chemists’ Society 65: 1334–37.
7. Mounts, T.L., K. Warner, G.R. List, R. Kleiman, W. Fehr, E.G. Hammond, and J.R. Wilcox. 1988. Effect of altered fatty acid composition on soybean oil stability. Journal of the American Oil Chemists’ Society 65: 624–28.
8. Mounts, T.L., K. Warner, G.R. List, W.E. Neff, and R.F. Wilson. 1994. Low-linolenic acid soybean oils-alternatives to frying oils. Journal of the American Oil Chemists’ Society 71: 495–99.
9. Neff, W.E., K. Warner, and W.C. Byrdwell. 2000. Odor signifi cance of undesirable degradation compounds in heated triolein and trilinolein. Journal of the American Oil Chemists’ Society 77: 1303–13.
10. Perkins, E.G., and L.A. Van Akkeren. 1965. Heated fats. IV. Chemical changes in fat subjected to deep fat frying processes: Cottonseed oil. Journal of the American Oil Chemists’ Society 42: 782–86.
11. Warner, K., and M. Gupta. 2005. Potato chip quality and frying oil stability of high oleic acid soybean oil. Journal of Food Science 70: 395–400.
12. Warner, K., P. Orr, L. Parrott, and M. Glynn. 1994. Effect of frying oil composition on potato chip stability. Journal of the American Oil Chemists’ Society 71: 1117–21.
13. Warner, K., P. Orr, and M. Glynn. 1997. Effect of fatty acid composition of oils on flavor and stability of fried foods. Journal of the American Oil Chemists’ Society 74: 347–56.
14. Warner, K., and S. Knowlton. 1997. Frying quality and oxidative stability of high-oleic corn oils. Journal of the American Oil Chemists’ Society 74: 1317–22.
15. Warner, K., and T.L. Mounts. 1993. Frying stability of soybean and canola oils with modifi ed fatty acid compositions. Journal of the American Oil Chemists’ Society 70: 983–88.
16. Warner, K., W.E. Neff, W.C. Byrdwell, and H.W. Gardner. 2001. Effect of oleic and linoleic acids in the production of deep fried odor in heated triolein and trilinolein. Journal of Agriculture and Food Chemistry 49: 899–906.