✦ LIBER ✦
Quantitation and Distribution of Polar Compounds in an Extra Virgin Olive Oil Used in Fryings with Turnover of Fresh Oil
✍ Scribed by Romero, A. ;Cuesta, C. ;Sánchez-Muniz, F. J.
- Publisher
- John Wiley and Sons
- Year
- 1995
- Weight
- 460 KB
- Volume
- 97
- Category
- Article
- ISSN
- 0931-5985
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✦ Synopsis
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 fryer's oil during the first 30 fryings from 2.76