ANTIRADICAL PERFORMANCE AND PHYSICOCHEMICAL CHARACTERISTICS OF VEGETABLE OILS UPON FRYING OF FRENCH FRIES: A PRELIMINARY COMPARATIVE STUDY

Faculty Agriculture Year: 2006
Type of Publication: ZU Hosted Pages:
Authors:
Abdelrahman Mohamed Ahmed Soliman
Journal: Journal of Food Lipids 13 (2006) 259–276 Blackwell Publishing Volume:
Keywords : ANTIRADICAL PERFORMANCE , PHYSICOCHEMICAL CHARACTERISTICS , VEGETABLE OILS UPON    
Abstract:
Results of physicochemical parameters and antiradical performance of vegetable oils during deep frying acting as an initial indicator for applying antiradical test for monitoring deep frying oils were compared. Refined and deodorized pal
    
     
 
       

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