Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty

The behaviour of high oleic sunflower oil in deep frying process of purple potato Purple Majesty has been evaluated simulating a fast food cooking process. This oil was used for 8h/day for 6 days, filling up from the 2nd day. A discontinuous and prolonged procedure was tested. Free Fatty Acidity (FF...

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Bibliografiske detaljer
Udgivet i:Heliyon
Main Authors: Romano, Raffaele, Filosa, Gioacchino, Pizzolongo, Fabiana, Durazzo, Alessandra, Lucarini, Massimo, Severino, Patricia, Souto, Eliana B., Santini, Antonello
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2021
Fag:
Research Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8035487/
https://ncbi.nlm.nih.gov/pubmed/33869817
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2021.e06294
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