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Effects of Sweet Potato Powder Selected Based on the Polar Paradox Hypothesis on Oil Oxidation in the Preparation of Deep-Fried Croquettes
This study investigated whether sweet potato powder (SPP) and purple SPP (PSPP) could prevent oil oxidation during deep-frying. A volume of soybean oil was repetitively used for deep-frying croquettes coated with either SPP or PSPP. An aliquot of the fried oil was collected (SPP and PSPP oils) befor...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9309070/ https://www.ncbi.nlm.nih.gov/pubmed/35919570 http://dx.doi.org/10.3746/pnf.2022.27.2.248 |