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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |