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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

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