Olive oil stability under deep-frying conditions

The suitability of different commercial olive oil categories for domestic frying was investigated. Oil samples were taken every 3 h of frying and evaluated for free acidity, peroxide and p-anisidine values, specific extinction coefficients, oxidative stability, fatty acids, vitamin E, b-carotene and...

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Bibliographic Details
Main Author: Casal, Susana (author)
Other Authors: Malheiro, Ricardo (author), Sendas, A. (author), Oliveira, Beatriz (author), Pereira, J.A. (author)
Format: article
Language:eng
Published: 2011
Subjects:
Olive oil
Oxidative stability
Frying
Vitamin E
Fatty acids
Total phenols
Online Access:http://hdl.handle.net/10198/3122
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/3122

Internet

http://hdl.handle.net/10198/3122

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