A new generation of frying oils

Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under deep frying conditions. Novel high-oleic vegetable oils have been developed which contain low amount...
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Autor*in:	H. Sakurai [verfasserIn] T. Yoshihashi [verfasserIn] H.T.T. Nguyen [verfasserIn] J. Pokorný [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2003

Schlagwörter:	deep fat frying frying oils high-oleic oils oxidation

Übergeordnetes Werk:	In: Czech Journal of Food Sciences - Czech Academy of Agricultural Sciences, 2010, 21(2003), 4, Seite 145-151
Übergeordnetes Werk:	volume:21 ; year:2003 ; number:4 ; pages:145-151

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.17221/3491-CJFS

Katalog-ID:	DOAJ083063382

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allfieldsSound	10.17221/3491-CJFS doi (DE-627)DOAJ083063382 (DE-599)DOAJ3b2cc27d24424dd8b385e2b71c95a5be DE-627 ger DE-627 rakwb eng H. Sakurai verfasserin aut A new generation of frying oils 2003 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under deep frying conditions. Novel high-oleic vegetable oils have been developed which contain low amounts of polyenoic fatty acids. Their relative resistance against oxidation is lower at deep frying temperatures in comparison with storage conditions, however, high-oleic oils were found advantageous for deep frying. High-oleic oils are more stable than low-linolenic oils. High-oleic sunflower, safflower or peanut oils have the best prospects for large-scale applications. The stability can be improved by the addition of antioxidants such as tocopherols. deep fat frying frying oils high-oleic oils oxidation Agriculture S T. Yoshihashi verfasserin aut H.T.T. Nguyen verfasserin aut J. Pokorný verfasserin aut In Czech Journal of Food Sciences Czech Academy of Agricultural Sciences, 2010 21(2003), 4, Seite 145-151 (DE-627)38748082X (DE-600)2145669-0 18059317 nnns volume:21 year:2003 number:4 pages:145-151 https://doi.org/10.17221/3491-CJFS kostenfrei https://doaj.org/article/3b2cc27d24424dd8b385e2b71c95a5be kostenfrei https://cjfs.agriculturejournals.cz/artkey/cjf-200304-0004_a-new-generation-of-frying-oils.php kostenfrei https://doaj.org/toc/1212-1800 Journal toc kostenfrei https://doaj.org/toc/1805-9317 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 21 2003 4 145-151
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author	H. Sakurai
spellingShingle	H. Sakurai misc deep fat frying misc frying oils misc high-oleic oils misc oxidation misc Agriculture misc S A new generation of frying oils
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topic_title	A new generation of frying oils deep fat frying frying oils high-oleic oils oxidation
topic	misc deep fat frying misc frying oils misc high-oleic oils misc oxidation misc Agriculture misc S
topic_unstemmed	misc deep fat frying misc frying oils misc high-oleic oils misc oxidation misc Agriculture misc S
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title	A new generation of frying oils
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title_full	A new generation of frying oils
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author_browse	H. Sakurai T. Yoshihashi H.T.T. Nguyen J. Pokorný
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title_sort	new generation of frying oils
title_auth	A new generation of frying oils
abstract	Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under deep frying conditions. Novel high-oleic vegetable oils have been developed which contain low amounts of polyenoic fatty acids. Their relative resistance against oxidation is lower at deep frying temperatures in comparison with storage conditions, however, high-oleic oils were found advantageous for deep frying. High-oleic oils are more stable than low-linolenic oils. High-oleic sunflower, safflower or peanut oils have the best prospects for large-scale applications. The stability can be improved by the addition of antioxidants such as tocopherols.
abstractGer	Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under deep frying conditions. Novel high-oleic vegetable oils have been developed which contain low amounts of polyenoic fatty acids. Their relative resistance against oxidation is lower at deep frying temperatures in comparison with storage conditions, however, high-oleic oils were found advantageous for deep frying. High-oleic oils are more stable than low-linolenic oils. High-oleic sunflower, safflower or peanut oils have the best prospects for large-scale applications. The stability can be improved by the addition of antioxidants such as tocopherols.
abstract_unstemmed	Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under deep frying conditions. Novel high-oleic vegetable oils have been developed which contain low amounts of polyenoic fatty acids. Their relative resistance against oxidation is lower at deep frying temperatures in comparison with storage conditions, however, high-oleic oils were found advantageous for deep frying. High-oleic oils are more stable than low-linolenic oils. High-oleic sunflower, safflower or peanut oils have the best prospects for large-scale applications. The stability can be improved by the addition of antioxidants such as tocopherols.
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title_short	A new generation of frying oils
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author2	T. Yoshihashi H.T.T. Nguyen J. Pokorný
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up_date	2024-07-03T15:21:00.068Z
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