Chemical and Sensory Changes in Olive Oil During Deep Frying

Author:

Siragakis George,Karamanavi Dafni

Publisher

John Wiley & Sons, Ltd

Reference78 articles.

1. Changes in corn oil during deep-fat frying of foods;Abdel-Aal;Lebensmittel-Wissenschaft & Technologie,1986

2. Oxidative stability and changes in chemical composition of extra virgin olive oils after short-term deep-frying of French fries;Akil;Journal of the American Oils Chemists’ Society,2015

3. Chemical and biological evaluation of discarded frying palm oil from commercial restaurants;Al-Harbi;Food Chemistry,1993

4. Oxidation in foodstuffs fried in edible oils;Alim;International Congress of Food Science and Technology,1974

5. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and panfrying of potatoes;Andrikopoulos;International Journal of Food Sciences and Nutrition,2002a

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