Cyclic fatty acid monomer formation in domestic frying of frozen foods in sunflower oil and high oleic acid sunflower oil without oil replenishment

Author:

Romero A.,Bastida S.,Sánchez-Muniz F.J.

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference30 articles.

1. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan frying of potatoes;Andrikopoulos;International Journal of Food Science and Nutrition,2002

2. Vit. E: application of the principles of physical organic chemistry to the exploration of its structure and function;Burton;Account of Chemical Research,1986

3. The preparation of derivates of fatty acids;Christie,1989

4. Fatty acid changes in high oleic acid sunflower oil during successive deep-fat frying of frozen foods;Cuesta;Food Science and Technology International,2001

5. Métodos analíticos de aplicación en grasas calentadas. I. Determinación de ésteres metílicos no alterados;Dobarganes;Grasas y Aceites,1984

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