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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...
Autores principales: | Martín-Torres, Sandra, González-Casado, Antonio, Medina-García, Miriam, Medina-Vázquez, María Soledad, Cuadros-Rodríguez, Luis |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
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 |
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