Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato
Deep frying
High oleic sunflower oil
Oxidative stability
Purple potato “Purple Majesty”
Thermo-oxidation
Journal
Heliyon
ISSN: 2405-8440
Titre abrégé: Heliyon
Pays: England
ID NLM: 101672560
Informations de publication
Date de publication:
Mar 2021
Mar 2021
Historique:
received:
06
08
2020
revised:
08
12
2020
accepted:
11
02
2021
entrez:
19
4
2021
pubmed:
20
4
2021
medline:
20
4
2021
Statut:
epublish
Résumé
The behaviour of high oleic sunflower oil in deep frying process of purple potato
Identifiants
pubmed: 33869817
doi: 10.1016/j.heliyon.2021.e06294
pii: S2405-8440(21)00399-6
pmc: PMC8035487
doi:
Types de publication
Journal Article
Langues
eng
Pagination
e06294Informations de copyright
© 2021 Published by Elsevier Ltd.
Déclaration de conflit d'intérêts
The authors declare the following conflict of interests: Antonello Santini; [is an Associate Editor for the Food Science and Nutrition section of Heliyon.]
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