Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures

Olive and sunflower oils were heated at 180 °C for 5, 10 and 15 hours with the aim of defining the changes in the contents of fatty acid methyl esters (FAME) and triacylglycerols (TAG) under frying conditions. Differences between apparent and real loss of FAME or TAG are defined for an adequate inte...

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Bibliographic Details
Main Authors: O. Berdeaux, S. Marmesat, J. Velasco, M. C. Dobarganes
Format: Article
Published: Consejo Superior de Investigaciones Científicas 2012-09-01
Series:Grasas y Aceites
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