Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty

The behaviour of high oleic sunflower oil in deep frying process of purple potato Purple Majesty has been evaluated simulating a fast food cooking process. This oil was used for 8h/day for 6 days, filling up from the 2nd day. A discontinuous and prolonged procedure was tested. Free Fatty Acidity (FF...

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Detalles Bibliográficos
Autores principales: Romano, Raffaele, Filosa, Gioacchino, Pizzolongo, Fabiana, Durazzo, Alessandra, Lucarini, Massimo, Severino, Patricia, Souto, Eliana B., Santini, Antonello
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8035487/
https://www.ncbi.nlm.nih.gov/pubmed/33869817
http://dx.doi.org/10.1016/j.heliyon.2021.e06294

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8035487/
https://www.ncbi.nlm.nih.gov/pubmed/33869817
http://dx.doi.org/10.1016/j.heliyon.2021.e06294

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