𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of free fatty acids on the flavour of frying oil

✍ Scribed by Ledahudec, J. ;Pokorný, J.

Publisher
John Wiley and Sons
Year
1991
Tongue
English
Weight
247 KB
Volume
35
Category
Article
ISSN
0027-769X

No coin nor oath required. For personal study only.

✦ Synopsis

Lauric acid imparts soapy taste to edible oil and to fried bread in the concentration of less than 1 g,kg-', palmitic acid and stearic acid taste neutral in the concentration of up to 20 g k g -', oleic acid is neutral in thc same concentration range, while purified linoleic acid tastes slightly bitter, and the flavour of linolenic acid is bitter and rancid at the concentration of 1 g.kg-'.

📜 SIMILAR VOLUMES

Effect of phospholipids, free fatty acid
Effect of phospholipids, free fatty acids and soapstock on colour fixation of cottonseed oil
✍ Helmy, H. E. ;Taha, F. S. ;El-Motaal, E. A. Abd 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 419 KB 👁 1 views

Effect of some substances present in cottonseed oil. e.g. phospholipids, free fatty acids and soapstock, on colour fixation of the oil was investigated. These components wcre added to cottonseed oil at different ratios and the oil exposed to a colour fixation treatment (heating at 60 "C for 15 days)

The free fatty acid content of fish oil,
The free fatty acid content of fish oil, part V. The effect of microbial contamination on the increase in free fatty acid content of fish oils during storage at 25°C
✍ de Koning, Adrianus J. 📂 Article 📅 1999 🏛 John Wiley and Sons ⚖ 38 KB 👁 2 views

In this report evidence is presented that the rapid rise in the free fatty acid (FFA) content of fish oils during storage is due to contamination of the oils by bacteria belonging to the genus Alcaligenes.

Effect of frying oil on the quality of f
Effect of frying oil on the quality of fried chicken muscle
✍ Pokorný, J. ;Kovářová, H. ;Voženílková, B. ;Marcïn, A. ;Davídek, J. 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 379 KB 👁 1 views

## Abstract During deep‐fat frying of chicken muscle in sunflower seed oil the content of thermolabile hydroperoxides reaches a value of about 5 mmole/kg while the amount of benzidine‐active substances depends on the original amount of hydroperoxides in frying oil. Oxidation products in frying oil