Nonvolatile components produced in triolein during deep‐fat frying

Triolein was heated at 190°C (375°F) in a deep‐fat fryer for 12 h/day until high‐performance size‐exclusion chromatography indicated polymer formation had exceeded 20%. Increases in the free fatty acid, total acid value, food oil sensor andp‐anisidine values upon heating indicated that thermal oxida...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of the American Oil Chemists' Society 1994-11, Vol.71 (11), p.1239-1243
Hauptverfasser:	Hansen, Steven L., Myers, Michelle R., Artz, William E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fat industries Food industries Fundamental and applied biological sciences. Psychology High‐performance size‐exclusion chromatography nonvolatile oxidation products supercritical fluid chromatography triolein trioleylglycerol
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!