✦ LIBER ✦

Effect of heating at deep-fat frying temperature on the sterol content of soya bean oil

✍ Scribed by Mehrdad Ghavami; Ian D. Morton

Publisher: John Wiley and Sons
Year: 1984
Tongue: English
Weight: 209 KB
Volume: 35
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740350514

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Preliminary studies by gas chromatography of phytosterols naturally present and added to soya bean oil, indicated that large quantities of these sterols were lost when soya bean oil was exposed to high temperature for a long period. The products which might have been produced as the result of sterol oxidation were not found as members of the nonsaponifiable fraction when this fraction was examined by thin layer and gas chromatography.

📜 SIMILAR VOLUMES

The effect of process time and temperatu

The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep-fat frying

✍ Dimitra P Houhoula; Vassiliki Oreopoulou; Constantina Tzia 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 105 KB 👁 1 views

The effect of the temperature of fat on

The effect of the temperature of fat on heat energy consumption and the quality of French fries during the process of frying

✍ Domagała, A. ;Janus, P. 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 26 KB 👁 2 views

Effect of an Ethanol Extract from Summer

Effect of an Ethanol Extract from Summer Savory (Saturejae hortensisL) on the Stability of Sunflower Oil at Frying Temperature

✍ Yanishlieva, Nedyalka V; Marinova, Emma M; Marekov, Ilko N; Gordon, Michael H 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 270 KB 👁 2 views

The e †ect of the ethanol extract from Saturejae hortensis L on the oxidative and thermal processes occurring in sunÑower oil during its hightemperature treatment (180¡C) was investigated. The changes during simulated deep fat frying were monitored by determination of the oxidation stability at 100¡