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Formation of fatty acid geometrical isomers and of cyclic fatty acid monomers during the finish frying of frozen prefried potatoes

  • Published:1996-03 Issue:2 Volume:29 Page:109-116
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Sebedio J.L.,Catte M.,Boudier M.A.,Prevost J.,Grandgirard A.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Linolenic acid artifacts from the deodorization of oils;Ackman;J. Am. Oil Chem. Soc.,1974

2. Lipid composition of finished fried potatoes in relation to partially fried potatoes and frying oils;Aust;Nutr. Rep. Int.,1981

3. Determination of cyclic fatty acids by gas-liquid chromatography;Black;J. Am. Oil Chem. Soc.,1963

4. Retina, electroretinogram and trans n-3 polyunsaturated fatty acids;Chardigny,1994

5. Silver ion high-performance liquid chromatography and gas chromatography-mass spectrometry in the analysis of complex fatty acid mixtures: application to marine invertebrates;Christie;Chem. Phys. Lipids,1988

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