Formation of short‐chain glycerol‐bound oxidation products and oxidised monomeric triacylglycerols during deep‐frying and occurrence in used frying fats
Author:
Affiliation:
1. Instituto de la Grasa (CSIC), Sevilla, Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200401032
Reference49 articles.
1. Health aspects of thermoxidized oils and fats
2. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects
3. Chemical reactions involved in the deep-fat frying of foods1
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