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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

Ben Hammouda, I.; Zribi, A.; Ben Mansour, A.; Matthäus, Bertrand GND; Bouaziz , M.

Category

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

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Citation style:

Ben Hammouda, I. / Zribi, A. / Ben Mansour, A. / et al: 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. 2016.

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