Investigation on the stability of different frying oils during frying with and without foods

Beschreibung

The objectives of this research are - to investigate the stability of some frying oils during frying with and without foods; - to compare the standard method and the dielectric method for determining the total polar material (TPM) in frying oils; - to find another alternative method for TPM determination; - to evaluate the effectiveness of the antioxidants and filter agents in preserving the frying oil.

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fatty acids frying oils frying process total polar material

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