Article ID Journal Published Year Pages File Type
10539442 Food Chemistry 2012 7 Pages PDF
Abstract
► Influence of FA composition on sunflower oil performance was clarified using selected samples. ► Polymer formation followed zero-order kinetics independently of oil composition. ► There were no significant differences between frying oils and oils extracted from fried potatoes. ► The use of thermal oxidation assays to determine frying performance is demonstrated.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying
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