Lipid and phytosterol oxidation in vegetable oils and fried potato products

Keywords

frying; heating; fatty acids; lipids; potato products; palm oils; olive oil; phytosterols; oxidation; keeping quality; tocopherols; proximate composition; analytical methods

Published in

Acta Universitatis Agriculturae Sueciae
2008, number: 2008:92
ISBN: 9789186195250
Publisher: Department of Food Science, Swedish University of Agricultural Sciences

SLU Authors

• Tabee, Elham

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

Permanent link to this page (URI)

https://res.slu.se/id/publ/19283