Effect of Specific Oil Surface Area on the Thermal Stressing of Rapeseed Oil During Heating in an Electric Frying Pan

The effect of specific oil surface (SOS) during pan frying of rapeseed oil on its thermal stability and antioxidant capacity (AC) was evaluated. Rapeseed oils with different oil layer heights (OLH = 0.5, 1.0, 1.5, 2.0, and 2.5 cm) were heated on an electric frying pan coated with Teflon at 180 ± 10 ...

Descripción completa

Detalles Bibliográficos
Autores principales: Kobyliński, Jakub P., Krygier, Krzysztof, Karlovits, György, Szydłowska-Czerniak, Aleksandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2016
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4726721/
https://www.ncbi.nlm.nih.gov/pubmed/26848191
http://dx.doi.org/10.1007/s11746-015-2770-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4726721/
https://www.ncbi.nlm.nih.gov/pubmed/26848191
http://dx.doi.org/10.1007/s11746-015-2770-9

Ejemplares similares