2024-03-29T07:11:28Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/875422021-04-22T14:36:53Zcom_10261_70com_10261_2col_10261_323
00925njm 22002777a 4500
dc
Dobarganes, M. Carmen
author
Márquez Ruiz, Gloria
author
2013
The analysis of used frying oils to ensure quality of fried foods has become a subject of great concern for health administrations, food processors and consumers, especially since some compounds formed at high temperatures impair the nutritional value of fats and have adverse health effects. At present, three lines of research on the analysis of frying oils stand out: first, development of techniques for the quantitative analysis of the new compounds formed; second, the evaluation of useful rapid methods to be applied in situ for monitoring oil quality in fried food outlets; and third, the application of the most advanced analytical techniques to delve into the structure of individual oxidized compounds present in fried foods. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Lipid Technology 25: 159- 162 (2013)
http://hdl.handle.net/10261/87542
10.1002/lite.201300284
Analysis of used frying oils