Cargando…
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 ...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2016
|
| Materias: | |
| 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 |