| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393203 | Food Control | 2012 | 10 Pages |
Abstract
⺠The degradation of virgin linseed oil at frying temperature was monitored by 1H NMR. ⺠A great number of composition parameters were determined throughout the heating. ⺠These were compared with that of sunflower and extra virgin olive oil. ⺠Linseed oil degrades the fastest but its content in aldehydes is the lowest. ⺠The main aldehydes formed, like in sunflower oil, were (E,E)-2,4-alkadienals.
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Authors
Maria D. Guillén, Patricia S. Uriarte,