Formation of fatty acid geometrical isomers and of cyclic fatty acid monomers during the finish frying of frozen prefried potatoes
- 1 March 1996
- journal article
- Published by Elsevier in Food Research International
- Vol. 29 (2) , 109-116
- https://doi.org/10.1016/0963-9969(95)00024-0
Abstract
No abstract availableThis publication has 24 references indexed in Scilit:
- Silver ion chromatography and gas chromatography-mass spectrometry in the structural analysis of cyclic monoenoic acids formed in frying oilsChemistry and Physics of Lipids, 1993
- High‐temperature stability of soybean oils with altered fatty acid compositionsJournal of Oil & Fat Industries, 1992
- Oxidative stability of soybean oils with altered fatty acid compositionsJournal of Oil & Fat Industries, 1992
- Lipid Changes during Frying of Frozen Prefried FoodsJournal of Food Science, 1991
- Silver ion high-performance liquid chromatography and gas chromatography—mass spectrometry in the analysis of complex fatty acid mixtures: application to marine invertebratesChemistry and Physics of Lipids, 1988
- Suitability of hydrogenated soybean oils for prefrying of deep‐frozen french friesJournal of Oil & Fat Industries, 1985
- Geometrical isomerization of linolenic acid during heat treatment of vegetable oilsJournal of Oil & Fat Industries, 1984
- Does the Standardized DGF‐IUPAC‐AOAC Method for Polar Compound Determination in Frying Fats Allow to Separate all the Altered Compounds?Fette, Seifen, Anstrichmittel, 1984
- Linolenic acid artifacts from the deodorization of oilsJournal of Oil & Fat Industries, 1974
- Determination of cyclic fatty acids by gas‐liquid chromatographyJournal of Oil & Fat Industries, 1963