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Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes

Author:
Andrikopoulos, N.K., Dedoussis, G.V.Z., Falirea, A., Kalogeropoulos, N., Hatzinikola, H.S.
Source:
International journal of food sciences and nutrition 2002 v.53 no.4 pp. 351-363
ISSN:
0963-7486
Subject:
olive oil, sunflower oil, plant fats and oils, deep fat frying, frying, antioxidants, degradation, heat treatment, pH, peroxide value, chemical composition, phenolic compounds, triacylglycerols, lipid peroxidation, potatoes, vegetable shortening
Agid:
2003601