Degradation and Nutritional Quality Changes of Oil During Frying

The changes in regular canola oil as affected by frying temperature were studied. French fries were fried intermittently in canola oil that was heated for 7 h daily over seven consecutive days. Thermo-oxidative alterations of the oil heated at 185 ± 5 or 215 ± 5 °C were measured by total polar compo...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2009-02, Vol.86 (2), p.149-156
Hauptverfasser:	Aladedunye, Felix A, Przybylski, Roman
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Anisidine value Biological and medical sciences Biomaterials Biotechnology Brassica napus var. napus canola Canola oil chemical composition Chemical reactions Chemistry Chemistry and Materials Science Color Correlation coefficient deep fat frying Fat industries fatty acid composition Fatty acids Feeding. Feeding behavior Food industries food quality Food Science French fries Frying performance Frying temperature Fundamental and applied biological sciences. Psychology Health hazards Industrial Chemistry/Chemical Engineering ISO standards Nutrition Nutritive value Original Paper oxidative stability Polyunsaturated fatty acids short chain fatty acids Studies Temperature thermal stability Tocopherols Total polar component total polar components trans fatty acids Vertebrates: anatomy and physiology, studies on body, several organs or systems
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