Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/article/10.1007/s00217-017-2995-y/fulltext.html
Reference31 articles.
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3. Choe E, Min DB (2007) Chemistry of deep-fat frying oils. J Food Sci 72:77–86
4. Marmesat S, Morales A, Velasco J, Dobarganes MC (2012) Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying. Food Chem 135:2333–2339
5. Aladedunye F, Przybylski R (2013) Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content. Food Chem 141:2373–2378
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