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Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content

  • Published:2013-12 Issue:3 Volume:141 Page:2373-2378
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Aladedunye Felix,Przybylski Roman

Funder

Alberta Value Added Corporation and Agriculture Funding Consortium

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Frying performance of canola oil triacylglycerides as affected by vegetable oils minor components;Aladedunye;Journal of the American Oil Chemists’ Society,2012

2. Degradation and nutritional quality changes in oil during frying;Aladedunye;Journal of the American Oil Chemists’ Society,2009

3. Official methods of analysis of the Association of Official Analytical Chemists;AOAC,1990

4. Loss of tocopherols and formation of degradation compounds at high temperatures in oils differing in degrees of unsaturation and natural antioxidant content;Barrera-Arellano;Journal of the Science of Food and Agriculture,2002

5. Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature;Barrera-Arellano;Journal of the Science of Food and Agriculture,1999
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