Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil

Category

Published in:

European Food Research & Technology : European food research and technology
Vol. 243 (2017), H. 7 p. 1219-1227

Volume:

243 (2017)

No.:

7

Date Issued:

26.12.2016

DOI:

10.1007/s00217-016-2836-4

Language:

German

Type of Resource:

Text

Keywords:

Deep-fat frying; 3-chloropropane-1,2-diol fatty acid esters; Glycidyl esters; Iodine value; Fatty acids composition

DDC subject of DNB:

660 Chemical engineering

URL:

http://link.springer.com/article/10.1007/s00217-016-2836-4

Institution:

Max Rubner-Institut, Department of Safety and Quality of Cereals

Physical Location:

W2594