Frying stability of high-oleate and regular soybean oil blends
Author:
Affiliation:
1. ; Department of Food Science and Human Nutrition and Center for Crops Utilization Research; Iowa State University; 2312 Food Sciences Bldg. 50011 Ames Iowa
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference20 articles.
1. Flavor Quality of Fats and Oils;White,2000
2. Effect of Dietary trans Fatty Acids on High-Density and Low-Density Lipoprotein Cholesterol Levels in Healthy Subjects;Mensink;N. Engl. J. Med.,1990
3. Diet, Lipoprotein, and the Progression of Coronary Atherosclerosis, the Leiden Intervention Trial;Arntzenius;Ibid.,1985
4. Oxidative and Flavor Stabilities of Soybean Oils with Low and Ultra-Low Linolenic Acid Composition;Su;J. Am. Oil Chem. Soc.,2003
5. Multivariate Sensory Characteristics of Low and Ultra-Low Linolenic Soybean Oils Displayed as Faces;Su;Ibid.,2003
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