Degradation and Nutritional Quality Changes of Oil During Frying

Author:

Aladedunye Felix A.,Przybylski Roman

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference35 articles.

1. Warner K (2004) Chemical and physical reactions in oil during frying. In: Gupta MK, Warner K, White PJ (eds) Frying technology and practice. AOCS, Champaign, pp 16–28

2. Gupta MJ (2004) The effect of oil processing on frying oil stability. In: Gupta MK, Warner K, White PJ (eds) Frying technology and practice. AOCS, Champaign, pp 76–90

3. Chang TY, Eiserich JP, Shibamoto T (1993) Volatile compounds identified in headspace samples of peanut oil heated under temperature ranging from 50 to 200°C. J Agric Food Chem 41:1467–1470

4. Perkins EG (1996) Volatile odor and flavor components formed in deep frying. In: Perkins EG, Erickson MD (eds) Deep frying: chemistry, nutrition and practical applications. AOCS, Champaign, pp 43–48

5. Stevenson SG, Jeffery L, Vaisey-Genser M, Fyfe B, Hougen FW, Eskin NAM (1984) Performance of canola and soybean fats in extended frying. Can Inst Food Sci Technol J 17:187–194

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