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A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process
Kinetics of change in total polar compounds (TPC), carbonyl value (CV), and conjugated diene value (CDV) were simultaneously investigated during the frying of potato strips in eight oil samples at 170 °C. The CDV at the turning point of the sigmoidal kinetic curves (CDV(T)) with an average of ~19 mm...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858444/ https://www.ncbi.nlm.nih.gov/pubmed/36673408 http://dx.doi.org/10.3390/foods12020316 |