2022
DOI: 10.1111/ijfs.15921
|View full text |Cite
|
Sign up to set email alerts
|

Comparison of non‐volatile degradation products formed from different vegetable oils during deep frying of French fries

Abstract: Deterioration of frying oil greatly affects its nutritional quality. This study sought to establish how oil type affected the evolution of non-volatile degradation products in frying oils. Frying experiments were applied with three different commercial oils (palm oil, rapeseed oil, soybean oil) known to be used in French fries, and the formed degradation products in oils were determined by classical assays, Fourier transform infrared spectroscopy (FTIR) and 1 H nuclear magnetic resonance (NMR). The FTIR demons… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Year Published

2023
2023
2025
2025

Publication Types

Select...
4
1

Relationship

0
5

Authors

Journals

citations
Cited by 6 publications
references
References 37 publications
0
0
0
Order By: Relevance