Spectroscopic Evidence of Thermal Changes in Plant Oils during Deep-Frying—Chemical and Infrared Studies

For this study, the thermal degradation of palm, coconut, rice bran, and rapeseed (canola) oils was studied. Products formed during deep-frying were identified using chemical methods and these results were verified with those derived from FT-IR (Fourier-transform infrared spectroscopy) studies. Math...

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Detalles Bibliográficos
Autores principales: Dymińska, Lucyna, Albegar, Abduladhim Moamer Moftah, Sąsiadek, Wojciech, Kucharska, Edyta, Zając, Adam, Hanuza, Jerzy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9320352/
https://www.ncbi.nlm.nih.gov/pubmed/35890446
http://dx.doi.org/10.3390/plants11141813

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9320352/
https://www.ncbi.nlm.nih.gov/pubmed/35890446
http://dx.doi.org/10.3390/plants11141813

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