The effect of rosemary extract on 3-MCPD and glycidyl esters during frying

The effect of rosemary extract on 3-MCPD and glycidyl esters during frying

The aim of the present work was to evaluate the effect of rosemary extract (Rosmarinus Officinalis L.) on the 3-MCPD and glycidyl ester contents during deep-fat frying. Firstly, the potato samples were soaked in different concentrations of NaCl and they were fried in sunflower oils containing differ...

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Bibliographic Details
Main Authors:	A. Yıldırım, A. Yorulmaz
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2018-12-01
Series:	Grasas y Aceites
Subjects:	3-mcpd esters deep-fat frying glycidyl esters rosemary extract sunflower oil
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1741

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