Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods.
In this study, different analytical methods, i.e. polar compounds, polar compound distribution, free fatty acids, peroxide value, conjugated dienes and trienes, oxidized fatty acids, viscosity and oxifrit-test, are applied to samples of both initial polyunsaturated oils and their counterparts after...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1997-10-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/803 |