Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes-Reference-Cited by-同舟云学术

Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes

Published:2002-01-01 Issue:4 Volume:53 Page:351-363
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Andrikopoulos Nikolaos K.¹,Dedoussis George V.Z.¹,Falirea Ageliki¹,Kalogeropoulos Nick¹,Hatzinikola Haristoula S.¹

Affiliation:

1. Laboratory of Food-Chemistry-Biochemistry-Physical Chemistry, Department of Science of Dietetics-Nutrition, Harokopio University, 70 El. Venizelou Avenue, 176 71 Kallithea, Athens, Greece

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637480220138098

Reference52 articles.

1. Andrikopoulos NK & Demopoulos CA (1989): Deterioration of some vegetable oils. II. After two years storage of fried and non fried samples. Rev. Fr. Corps Gras. 36, 213-215.

2. Andrikopoulos NK, Hassapidou MN & Manoukas AG (1989a): The tocopherol content of Greek olive oils. J. Sci. Food Agric. 46, 503-509.

3. Andrikopoulos NK, Tzamtzis VA, Giannopoulos GA, Kalantzopoulos GK & Demopoulos CA (1989b): Deterioration of some vegetable oils. I. During heating or frying of several foods. Rev. Fr. Corps. Gras. 36, 127-129.

4. Andrikopoulos NK, Brueschweiler, Felber H & Taeschler Ch (1991): HPLC analysis of phenolic antioxidants, tocopherols and triglycerides. J. Am. Oil Chem. Soc. 68, 359- 364.

5. Andrikopoulos NK, Kalogeropoulos N, Falirea A & Barbagianni MN (2002): Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes. Int. J. Food Sci. Technol. 37, 177-190.

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