Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods

The stability of minor bioactive compounds in olive-pomace oils (OPOs) was evaluated at frying temperature under the conditions of a thermoxidation test. Bioactive compounds analyzed included squalene, tocopherols, sterols, triterpenic acids and alcohols, and aliphatic alcohols. In order to determin...

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Bibliografische Detailangaben

Hauptverfasser:	María-Victoria Ruiz-Méndez, Gloria Márquez-Ruiz, Francisca Holgado, Joaquín Velasco
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2021-11-01
Schriftenreihe:	Foods
Schlagworte:	frying French fries nuggets croquettes olive-pomace oil triterpenic alcohols
Online-Zugang:	https://www.mdpi.com/2304-8158/10/12/2906
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