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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Bibliografische gegevens
Gepubliceerd in:J Food Sci Technol
Hoofdauteurs: Santos, Carla S. P., García, Lucía Molina, Cruz, Rebeca, Cunha, Sara C., Fernandes, José O., Casal, Susana
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer India 2018
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Original Article
Online toegang: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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