The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying

Author:

Aniołowska Magda A1,Kita Agnieszka M1

Affiliation:

1. Department of Food Storage and Technology, Faculty of Food Science; Wrocław University of Environmental and Life Sciences; 51-630 Wrocław Poland

Funder

Narodowe Centrum Nauki

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference42 articles.

1. http://www.bfr.bund.de/cm/208/erste_einschaetzung_von_glycidol_fettsaeureestern.pdf

2. Toxicological assessment of 3-chloropropane-1,2-diol and glycidol fatty acid esters in food;Bakhiya;Mol Nutr Food Res,2011

3. Glycidyl esters in refined palm (Elaeis guineensis) oil and related fractions. Part I. Formation mechanism;Destaillats;Food Chem,2012

4. Glycidol http://monographs.iarc.fr/ENG/Monographs/vol77/mono77‐19.pdf

5. Chemistry of deep-fat frying oils;Choe;J Food Sci,2007

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