Degradation in soybean oil, sunflower oil and partially hydrogenated fats after food frying, monitored by conventional and unconventional methods

► It is an investigation about up-dated methods of quality control of deep-fat frying. ► Diverse foods were fried, simulating discontinuous frying. ► Oils used for frying were commercially available in the market. ► Monitoring of frying was done by both conventional methods and quick tests. ► Parameters of monitoring of frying were also discussed, including international laws.