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Formation and distribution of oxidized fatty acids during deep- and pan-frying of potatoes

✍ Scribed by Nick Kalogeropoulos; Fotini N. Salta; Antonia Chiou; Nikolaos K. Andrikopoulos

Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
262 KB
Volume
109
Category
Article
ISSN
1438-7697

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## Abstract Heating fats and oils at high temperature in the presence of air, a common procedure in culinary practices such as frying, results in a complex mixture of oxidation products. These compounds may impair the nutritional value of the food. Among them, there is a growing interest in the gro