Occurrence of cyclic fatty acid monomers in frying oils used for fast foods-Reference-Cited by-同舟云学术

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Occurrence of cyclic fatty acid monomers in frying oils used for fast foods

Published:1984-01 Issue:1 Volume:61 Page:87-90
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Frankel E. N.¹,Smith L. M.²,Hamblin C. L.²,Creveling R. K.²,Clifford A. J.²

Affiliation:

1. Northern Regional Research Center, Agricultural Research Service; US Department of Agriculture; 1815 North University Street 61604 Peoria IL

2. ; Departments of Food Science and Technology and of Nutrition; University of California; 95616 Davis CA

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference30 articles.

1. The Chemical and Biological Properties of Heated and Oxidized Fats

2. A method for the determination of the extent of polymerization in frying fats and in fats extracted from fried foods

3. Tocopherol contents of nine vegetable frying oils, and their changes under simulated deep-fat frying conditions

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