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Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil

✍ Scribed by R. J. Hamilton; C. Kalu; G. P. McNeill; F. B. Padley; J. H. Pierce

Book ID
107496368
Publisher
Springer-Verlag
Year
1998
Tongue
English
Weight
503 KB
Volume
75
Category
Article
ISSN
0003-021X

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Canola oil, with and without added alpha-tocopherol and ascorbyl palmitate, was used to deep-fat frying potatoes once per day for 10 day or once per week for 10 weeks. Changes in chemical and physical properties were monitored. Refractive index, free fatty acids and absorbance at 232 and 270 nm incr