Effect of γ-tocopherol on formation of nonvolatile lipid degradation products during frying of potato chips in triolein
Author:
Affiliation:
1. ; National Center for Agricultural Utilization Research, ARS; USDA; 1815 N. University St. 61604 Peoria IL
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference9 articles.
1. Health Aspects of Thermoxidized Oils and Fats;Billek;Eur. J. Lipid Sci. Technol.,2000
2. Effect of Tocopherols on the Frying Stability of Regular and Modified Canola Oils;Normand;J. Am. Oil Chem. Soc.,2001
3. Effect of α and γTocoph-erols on Thermal Polymerization of Purified High-Oleic Sunflower Triacylglycerols;Lampi;Ibid.,2001
4. Loss of Tocopherols and Formation of Degradation Compounds in Triacylglycerol Model Systems Heated at High Temperature;Barrera-Arellano;J. Sci. FoodAgric.,1999
5. Odor Significance of Undesirable Degradation Compounds in Heated Triolein and Trilinolein;Neff;J. Am. Oil Chem. Soc.,2000
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