Flavor stability and quality of high-oleate and regular soybean oil blends during frying
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
Reference21 articles.
1. Flavor Quality of Fats and Oils;White,2000
2. Chemistry of Autoxidation: Mechanism, Products and Flavor Significance;Frankel,1985
3. Nutrition and Biochemistry of trans and Positional Fatty Acid Isomers in Hydrogenated Oils;Emken;Annu. Rev. Nutr.,1984
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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