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Effect of pan-frying in extra-virgin olive oil on odour profile, volatile compounds and vitamins

✍ Scribed by Valeria Messina; Andrea Biolatto; Adriana Descalzo; Ana Sancho; Rosa Baby; Noemí Walsöe De Reca


Book ID
108826970
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
517 KB
Volume
44
Category
Article
ISSN
0950-5423

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The alteration of an extra virgin olive oil used in 75 repeated and intermittent deep-fat iryings of potatoes (with a frequent turnover of fresh oil) was measured by column and high-periormance size-exclusion chroniatography (HPSEC). Total polar content increased slightly hut continuously i n the fr