Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying
Shaziya Manzoor, F. A. Masoodi, Rubiya Rashid
Topics & Concepts
Food scienceChemistryPeroxide valueTBARSDeep fryingFish <Actinopterygii>Fish oilComposition (language)Acid valueFatty acidAntioxidantBiologyBiochemistryLinguisticsLipid peroxidationPhilosophyFisheryEdible Oils Quality and AnalysisMeat and Animal Product QualityPhytochemicals and Antioxidant Activities