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- Hurburgh, Charles R., Jr, et al. Show all 4 Authors
- The journal of the American Oil Chemists' Society 2007 v.84 no.6 pp. 519-522
- French fries; fried foods; soybean oil; free fatty acids; dienoic fatty acids; chemical analysis; spectral analysis; near-infrared spectroscopy
- ... Measures of free fatty acids (FFA), total polar materials (TPM), and conjugated dienoic acids (CDA), typical indices of oil degradation, were analyzed in daily oil aliquots taken from soybean oils with different linolenic acid concentrations used to fry French fries. The oils also were scanned with a reflectance near-infrared spectrometer using a wavelength range of 350–2,500 nm. By using partial ...