Influence of Picual Olive Ripening on Virgin Olive Oil Alteration and Stability during Potato Frying-Reference-Cited by-同舟云学术

Influence of Picual Olive Ripening on Virgin Olive Oil Alteration and Stability during Potato Frying

Published:2014-11-20 Issue:48 Volume:62 Page:11637-11646
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Olivero-David Raul¹,Mena Carmen¹,Pérez-Jimenez M. Angeles¹,Sastre Blanca¹,Bastida Sara²,Márquez-Ruiz Gloria³,Sánchez-Muniz Francisco J.²

Affiliation:

1. Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Carretera Nacional 2, km 38,200, Alcalá de Henares, 28800 Madrid, Spain

2. Departamento de Nutrición y Bromatologı́a I (Nutrición), Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid Spain

3. Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), 28040 Madrid, Spain

Funder

Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf503860j

Reference49 articles.

1. PHYSICOCHEMICAL CHANGES OF OLIVE OIL AND SELECTED VEGETABLE OILS DURING FRYING

2. Analysis of used frying oils

3. Dietary effects on growth, liver peroxides, and serum and lipoprotein lipids in rats fed a thermoxidised and polymerised sunflower oil

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