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Review of stability measurements for frying oils and fried food flavor

Published:1994-12 Issue:12 Volume:71 Page:1301-1308
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Melton S. L.¹,Jafar Sajida¹,Sykes Danielle¹,Trigiano M. K.¹

Affiliation:

1. ; Department of Food Science and Technology; University of Tennessee; P.O. Box 1071 Knoxville TN 37901

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference48 articles.

1. Measurements of frying fat deterioration: A brief review

2. Cyclic fatty acid monomer formation in frying fats. I. Determination and structural study

3. Formo , M.W. Bailey's Industrial Oil and Fat Products D. Swern 4th edn. John Wiley & Sons, Inc. New York 1 204 209

4. Changes in dielectric constant as a measure of frying oil deterioration

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