A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature
A new procedure at simulated frying conditions in our laboratory was developed to monitor frying stability of fats and oils. Water-conditioned silica was prepared and added to the fresh vegetable oil, which was heated for two hours at 170°C. The oil stability at frying temperature was then evaluated...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2001-01-01
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| Series: | Oléagineux, Corps gras, Lipides |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1051/ocl.2001.0082 |