Impact of potatoes deep-frying on common monounsaturated-rich vegetable oils: a comparative study

Aiming to distinguish the nutritional and safety impacts on consumer’s health of prolonged frying with vegetable oils rich in monounsaturated fatty acids (MUFA), namely peanut oil (PO), canola oil (CO) and extra virgin olive oil (EVOO), a domestic deep-frying assay using fresh potatoes was implement...

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Bibliografiska uppgifter
I publikationen:J Food Sci Technol
Huvudupphovsmän: Santos, Carla S. P., García, Lucía Molina, Cruz, Rebeca, Cunha, Sara C., Fernandes, José O., Casal, Susana
Materialtyp: Artigo
Språk:Inglês
Publicerad: Springer India 2018
Ämnen:
Original Article
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC6342802/
https://ncbi.nlm.nih.gov/pubmed/30728571
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3489-z
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