Changes in Physical and Chemical Properties of Thermally and Oxidatively Degraded Sunflower Oil and Palm Fat

Deep-fat frying is an important process used worldwide for the preparation of foods. Due to oxidation, hydrolysis, decomposition and oligomerization, numerous polar compounds are formed. These compounds change the physical, nutritional and sensory properties of the oil or fat. The standard methods o...

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Detalles Bibliográficos
Autores principales: Wiege, Berthold, Fehling, Eberhard, Matthäus, Bertrand, Schmidt, Marcus
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555029/
https://www.ncbi.nlm.nih.gov/pubmed/32932773
http://dx.doi.org/10.3390/foods9091273

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555029/
https://www.ncbi.nlm.nih.gov/pubmed/32932773
http://dx.doi.org/10.3390/foods9091273

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