Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short-Term Deep-Frying of French Fries-Reference-Cited by-同舟云学术

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Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short-Term Deep-Frying of French Fries

Published:2015-02-06 Issue:3 Volume:92 Page:409-421
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Akil Emília,Castelo-Branco Vanessa Naciuk,Costa André Mesquita Magalhães,do Amaral Vendramini Ana Lúcia,Calado Verônica,Torres Alexandre Guedes

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-015-2599-2

Reference35 articles.

1. Santos CSP, Cruz R, Cunha SC, Casal S (2013) Effect of cooking on olive oil quality attributes. Food Res Int 54:2016–2024

2. Frankel E (2010) Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants. J Agric Food Chem 58:5991–6006

3. Dana D, Saguy S (2001) Frying of nutritious food: obstacles and feasibility. Food Sci Technol Res 7:265–279

4. Karoui IJ, Dhifi W, Jemia MB, Marzouk B (2011) Thermal stability of corn oil flavoured with Thymus capitatus under heating and deep-frying conditions. J Sci Food Agric 91:927–933

5. Farnetti S, Malandrino N, Luciani D, Gasbarrini G, Capristo E (2011) Food fried in extra-virgin olive oil improves postprandial insulin response in obese, insulin resistant women. J Med Food 14:316–321

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