Lipid exchange during frying of frozen prefried potatoes in high oleic sunflower oil
Lipid exchange during frying of frozen prefried potatoes in high oleic sunflower oil was studied. After 15 frying operations, changes in the major food components, as well as in the fatty acid and triglyceride composition of the lipid fraction of both the food and of the frying oil, were evaluated....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1995-04-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/907 |