Effect of fatty acid composition of oils on flavor and stability of fried foods-Reference-Cited by-同舟云学术

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Effect of fatty acid composition of oils on flavor and stability of fried foods

Published:1997-04 Issue:4 Volume:74 Page:347-356
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Warner K.¹,Orr P.²,Glynn M.²

Affiliation:

1. Food Quality and Safety Research; NCAUR, ARS, USDA; Peoria Illinois 61604

2. Red River Valley Potato Research Laboratory; ARS, USDA; East Grand Forks Minnesota 56721

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference22 articles.

1. Effect of Altered Fatty Acid Composition on Soybean Oil Stability;Mounts;J. Am. Oil Chem. Soc.,1988

2. High-Temperature Stabilities of Low-Linolenate, High-Stearate and Common Soybean Oils;Miller;Ibid.,1988

3. High-Temperature Stability of Soybean Oils with Altered Fatty Acid Composition;Liu;Ibid.,1992

4. High Oleic Acid Safflower Oil: A New Stable Edible Oil;Fuller;Ibid.,1966

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