Effect of frying cycles on the physical, chemical and antioxidant properties of selected plant oils during deep-fat frying of potato chips
ABSTRACT: The changes occurring in soybean (SBO), sesame seed (SSO), almond (AO) and avocado (APO) oils during repeated frying cycles of potato chips were monitored. Potato chips were fried up to 5 cycles and the free fatty acid (FFA), peroxide value (PV), iodine value (IV), moisture, colour, smoke...
| Main Authors: | , , , |
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| 格式: | 文件 |
| 语言: | English |
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Elsevier
2023-12-01
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| 丛编: | Food Chemistry Advances |
| 主题: | |
| 在线阅读: | http://www.sciencedirect.com/science/article/pii/S2772753X23001600 |