Content of trans,trans ‐2,4‐decadienal in deep‐fried and pan‐fried potatoes-Reference-Cited by-同舟云学术

Content of trans,trans ‐2,4‐decadienal in deep‐fried and pan‐fried potatoes

Published:2006-02 Issue:2 Volume:108 Page:109-115
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Boskou George¹,Salta Fotini N.¹,Chiou Antonia¹,Troullidou Elena¹,Andrikopoulos Nikolaos K.¹

Affiliation:

1. Harokopio University, Department of Science of Dietetics‐Nutrition, Laboratory of Chemistry – Biochemistry – Physical Chemistry of Foods, Athens, Greece

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200500236

Reference18 articles.

1. Chemical and physical parameters as quality indicators of used frying fats

2. Health aspects of thermoxidized oils and fats

3. Aldehydic lipid peroxidation products derived from linoleic acid

4. Evaluation of medium polarity materials isolated from fried edible oils by RP-HPLC

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