A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach

The stability of highly consumed vegetable refined oils after discontinuous frying of potatoes was compared. Both those vegetable oils containing additives and those that did not were considered. Vegetable oil samples were evaluated using refractive index, anisidine and peroxide values, UV absorbanc...

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Detalles Bibliográficos
Autores principales: Martín-Torres, Sandra, González-Casado, Antonio, Medina-García, Miriam, Medina-Vázquez, María Soledad, Cuadros-Rodríguez, Luis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914197/
https://www.ncbi.nlm.nih.gov/pubmed/36766133
http://dx.doi.org/10.3390/foods12030604

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914197/
https://www.ncbi.nlm.nih.gov/pubmed/36766133
http://dx.doi.org/10.3390/foods12030604

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