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Effects of frying on the trans-fatty acid formation in soybean oils

✍ Scribed by Jun-Cai Hou; Lian-Zhou Jiang; Chun-Wei Zhang

Book ID
112082565
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
281 KB
Volume
114
Category
Article
ISSN
1438-7697

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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 bit