Study of toxicity and variation in polyphenol and hydroperoxide content of food oils subjected to thermal stress or used for frying foodstuffs

Analytical Letters

Volumn 37, Issue 14, 2004, Pages 3047-3061

  Campanella, L ^a   Dragone, R ^a   Fisco, L ^a   Tomassetti, M ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Biosensor analysis; Food oils; Hydroperoxides; Polyphenols; Thermal stress; Toxicity

Indexed keywords

ARACHIS OIL; HYDROPEROXIDE; HYDROPEROXIDE DERIVATIVE; OLIVE OIL; PHENOL DERIVATIVE; POLYPHENOL;

ARTICLE; BIOSENSOR; CONCENTRATION (PARAMETERS); DEVICE; FOOD; FRYING; HEAT STRESS; MEASUREMENT; NONHUMAN; SAFETY;

ARACHIS; ARACHIS HYPOGAEA; SOLANUM TUBEROSUM;

EID: 9744278975     PISSN: 00032719     EISSN: None     Source Type: Journal    
DOI: 10.1081/AL-200035903     Document Type: Article

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