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The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries
The aim of the study was to determine the effect of oil degradation on the content of glycidyl esters (GEs) in oils used for the frying of French fries. As frying media, refined oils such as rapeseed, palm, palm olein and blend were used. French fries were fried for 40 h in oils heated to 180 °C in...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer Berlin Heidelberg
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4661204/ https://www.ncbi.nlm.nih.gov/pubmed/26640279 http://dx.doi.org/10.1007/s11746-015-2715-3 |