Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems
Abstract Time of use for frying oils recovered from French fries was estimated based on ratios of fatty acids and values of conjugated dienoic acid (CDA) and/or p-anisidine (p-AV) derived from oxidation data of oils heated to 180°C in model systems. Changes in CDA and p-AV values in oils occurred fa...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Jung, Sang Sik [verfasserIn] Kim, Mi-Ja [verfasserIn] Lee, JaeHwan [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2014 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Food science and biotechnology - Sŏul : Korean Society of Food Science and Technology, 2010, 23(2014), 5 vom: Okt., Seite 1405-1410 |
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| Übergeordnetes Werk: |
volume:23 ; year:2014 ; number:5 ; month:10 ; pages:1405-1410 |
| Links: |
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| DOI / URN: |
10.1007/s10068-014-0192-3 |
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| Katalog-ID: |
SPR008549478 |
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| 245 | 1 | 0 | |a Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems |
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| 520 | |a Abstract Time of use for frying oils recovered from French fries was estimated based on ratios of fatty acids and values of conjugated dienoic acid (CDA) and/or p-anisidine (p-AV) derived from oxidation data of oils heated to 180°C in model systems. Changes in CDA and p-AV values in oils occurred faster than changes in ratios of fatty acids (oleic to linoleic acids, O/L) and saturated to unsaturated fatty acids (SFAs/UFAs). Oil use times estimated by O/L SFAs/UFAs ratios, and on CDA and p-AV values in oil recovered from French fries were 1.38, 1.42, 0.36, and 0.22 h, respectively. The actual oil use time was 1.5 h. Although oxidation parameters from heated oil models may not accurately reflect changes in oils during deep-fat frying of French fries, ratios of fatty acids in oils may be more useful for predicting the use time of frying oils than CDA and p-AV values. | ||
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| 700 | 1 | |a Lee, JaeHwan |e verfasserin |4 aut | |
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10.1007/s10068-014-0192-3 doi (DE-627)SPR008549478 (SPR)s10068-014-0192-3-e DE-627 ger DE-627 rakwb eng 630 640 570 ASE Jung, Sang Sik verfasserin aut Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Time of use for frying oils recovered from French fries was estimated based on ratios of fatty acids and values of conjugated dienoic acid (CDA) and/or p-anisidine (p-AV) derived from oxidation data of oils heated to 180°C in model systems. Changes in CDA and p-AV values in oils occurred faster than changes in ratios of fatty acids (oleic to linoleic acids, O/L) and saturated to unsaturated fatty acids (SFAs/UFAs). Oil use times estimated by O/L SFAs/UFAs ratios, and on CDA and p-AV values in oil recovered from French fries were 1.38, 1.42, 0.36, and 0.22 h, respectively. The actual oil use time was 1.5 h. Although oxidation parameters from heated oil models may not accurately reflect changes in oils during deep-fat frying of French fries, ratios of fatty acids in oils may be more useful for predicting the use time of frying oils than CDA and p-AV values. ratio of fatty acid (dpeaa)DE-He213 oxidation determining method (dpeaa)DE-He213 French fries (dpeaa)DE-He213 deep fat frying (dpeaa)DE-He213 Kim, Mi-Ja verfasserin aut Lee, JaeHwan verfasserin aut Enthalten in Food science and biotechnology Sŏul : Korean Society of Food Science and Technology, 2010 23(2014), 5 vom: Okt., Seite 1405-1410 (DE-627)624822982 (DE-600)2549899-X 2092-6456 nnns volume:23 year:2014 number:5 month:10 pages:1405-1410 https://dx.doi.org/10.1007/s10068-014-0192-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 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_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 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_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 23 2014 5 10 1405-1410 |
| spelling |
10.1007/s10068-014-0192-3 doi (DE-627)SPR008549478 (SPR)s10068-014-0192-3-e DE-627 ger DE-627 rakwb eng 630 640 570 ASE Jung, Sang Sik verfasserin aut Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Time of use for frying oils recovered from French fries was estimated based on ratios of fatty acids and values of conjugated dienoic acid (CDA) and/or p-anisidine (p-AV) derived from oxidation data of oils heated to 180°C in model systems. Changes in CDA and p-AV values in oils occurred faster than changes in ratios of fatty acids (oleic to linoleic acids, O/L) and saturated to unsaturated fatty acids (SFAs/UFAs). Oil use times estimated by O/L SFAs/UFAs ratios, and on CDA and p-AV values in oil recovered from French fries were 1.38, 1.42, 0.36, and 0.22 h, respectively. The actual oil use time was 1.5 h. Although oxidation parameters from heated oil models may not accurately reflect changes in oils during deep-fat frying of French fries, ratios of fatty acids in oils may be more useful for predicting the use time of frying oils than CDA and p-AV values. ratio of fatty acid (dpeaa)DE-He213 oxidation determining method (dpeaa)DE-He213 French fries (dpeaa)DE-He213 deep fat frying (dpeaa)DE-He213 Kim, Mi-Ja verfasserin aut Lee, JaeHwan verfasserin aut Enthalten in Food science and biotechnology Sŏul : Korean Society of Food Science and Technology, 2010 23(2014), 5 vom: Okt., Seite 1405-1410 (DE-627)624822982 (DE-600)2549899-X 2092-6456 nnns volume:23 year:2014 number:5 month:10 pages:1405-1410 https://dx.doi.org/10.1007/s10068-014-0192-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 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_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 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_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 23 2014 5 10 1405-1410 |
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10.1007/s10068-014-0192-3 doi (DE-627)SPR008549478 (SPR)s10068-014-0192-3-e DE-627 ger DE-627 rakwb eng 630 640 570 ASE Jung, Sang Sik verfasserin aut Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Time of use for frying oils recovered from French fries was estimated based on ratios of fatty acids and values of conjugated dienoic acid (CDA) and/or p-anisidine (p-AV) derived from oxidation data of oils heated to 180°C in model systems. Changes in CDA and p-AV values in oils occurred faster than changes in ratios of fatty acids (oleic to linoleic acids, O/L) and saturated to unsaturated fatty acids (SFAs/UFAs). Oil use times estimated by O/L SFAs/UFAs ratios, and on CDA and p-AV values in oil recovered from French fries were 1.38, 1.42, 0.36, and 0.22 h, respectively. The actual oil use time was 1.5 h. Although oxidation parameters from heated oil models may not accurately reflect changes in oils during deep-fat frying of French fries, ratios of fatty acids in oils may be more useful for predicting the use time of frying oils than CDA and p-AV values. ratio of fatty acid (dpeaa)DE-He213 oxidation determining method (dpeaa)DE-He213 French fries (dpeaa)DE-He213 deep fat frying (dpeaa)DE-He213 Kim, Mi-Ja verfasserin aut Lee, JaeHwan verfasserin aut Enthalten in Food science and biotechnology Sŏul : Korean Society of Food Science and Technology, 2010 23(2014), 5 vom: Okt., Seite 1405-1410 (DE-627)624822982 (DE-600)2549899-X 2092-6456 nnns volume:23 year:2014 number:5 month:10 pages:1405-1410 https://dx.doi.org/10.1007/s10068-014-0192-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 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_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 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_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 23 2014 5 10 1405-1410 |
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10.1007/s10068-014-0192-3 doi (DE-627)SPR008549478 (SPR)s10068-014-0192-3-e DE-627 ger DE-627 rakwb eng 630 640 570 ASE Jung, Sang Sik verfasserin aut Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Time of use for frying oils recovered from French fries was estimated based on ratios of fatty acids and values of conjugated dienoic acid (CDA) and/or p-anisidine (p-AV) derived from oxidation data of oils heated to 180°C in model systems. Changes in CDA and p-AV values in oils occurred faster than changes in ratios of fatty acids (oleic to linoleic acids, O/L) and saturated to unsaturated fatty acids (SFAs/UFAs). Oil use times estimated by O/L SFAs/UFAs ratios, and on CDA and p-AV values in oil recovered from French fries were 1.38, 1.42, 0.36, and 0.22 h, respectively. The actual oil use time was 1.5 h. Although oxidation parameters from heated oil models may not accurately reflect changes in oils during deep-fat frying of French fries, ratios of fatty acids in oils may be more useful for predicting the use time of frying oils than CDA and p-AV values. ratio of fatty acid (dpeaa)DE-He213 oxidation determining method (dpeaa)DE-He213 French fries (dpeaa)DE-He213 deep fat frying (dpeaa)DE-He213 Kim, Mi-Ja verfasserin aut Lee, JaeHwan verfasserin aut Enthalten in Food science and biotechnology Sŏul : Korean Society of Food Science and Technology, 2010 23(2014), 5 vom: Okt., Seite 1405-1410 (DE-627)624822982 (DE-600)2549899-X 2092-6456 nnns volume:23 year:2014 number:5 month:10 pages:1405-1410 https://dx.doi.org/10.1007/s10068-014-0192-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 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_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 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_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 23 2014 5 10 1405-1410 |
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10.1007/s10068-014-0192-3 doi (DE-627)SPR008549478 (SPR)s10068-014-0192-3-e DE-627 ger DE-627 rakwb eng 630 640 570 ASE Jung, Sang Sik verfasserin aut Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Time of use for frying oils recovered from French fries was estimated based on ratios of fatty acids and values of conjugated dienoic acid (CDA) and/or p-anisidine (p-AV) derived from oxidation data of oils heated to 180°C in model systems. Changes in CDA and p-AV values in oils occurred faster than changes in ratios of fatty acids (oleic to linoleic acids, O/L) and saturated to unsaturated fatty acids (SFAs/UFAs). Oil use times estimated by O/L SFAs/UFAs ratios, and on CDA and p-AV values in oil recovered from French fries were 1.38, 1.42, 0.36, and 0.22 h, respectively. The actual oil use time was 1.5 h. Although oxidation parameters from heated oil models may not accurately reflect changes in oils during deep-fat frying of French fries, ratios of fatty acids in oils may be more useful for predicting the use time of frying oils than CDA and p-AV values. ratio of fatty acid (dpeaa)DE-He213 oxidation determining method (dpeaa)DE-He213 French fries (dpeaa)DE-He213 deep fat frying (dpeaa)DE-He213 Kim, Mi-Ja verfasserin aut Lee, JaeHwan verfasserin aut Enthalten in Food science and biotechnology Sŏul : Korean Society of Food Science and Technology, 2010 23(2014), 5 vom: Okt., Seite 1405-1410 (DE-627)624822982 (DE-600)2549899-X 2092-6456 nnns volume:23 year:2014 number:5 month:10 pages:1405-1410 https://dx.doi.org/10.1007/s10068-014-0192-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 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_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 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_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 23 2014 5 10 1405-1410 |
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English |
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Enthalten in Food science and biotechnology 23(2014), 5 vom: Okt., Seite 1405-1410 volume:23 year:2014 number:5 month:10 pages:1405-1410 |
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Enthalten in Food science and biotechnology 23(2014), 5 vom: Okt., Seite 1405-1410 volume:23 year:2014 number:5 month:10 pages:1405-1410 |
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ratio of fatty acid oxidation determining method French fries deep fat frying |
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Food science and biotechnology |
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Jung, Sang Sik @@aut@@ Kim, Mi-Ja @@aut@@ Lee, JaeHwan @@aut@@ |
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2014-10-01T00:00:00Z |
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Changes in CDA and p-AV values in oils occurred faster than changes in ratios of fatty acids (oleic to linoleic acids, O/L) and saturated to unsaturated fatty acids (SFAs/UFAs). Oil use times estimated by O/L SFAs/UFAs ratios, and on CDA and p-AV values in oil recovered from French fries were 1.38, 1.42, 0.36, and 0.22 h, respectively. The actual oil use time was 1.5 h. 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Jung, Sang Sik |
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Jung, Sang Sik ddc 630 misc ratio of fatty acid misc oxidation determining method misc French fries misc deep fat frying Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems |
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630 640 570 ASE Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems ratio of fatty acid (dpeaa)DE-He213 oxidation determining method (dpeaa)DE-He213 French fries (dpeaa)DE-He213 deep fat frying (dpeaa)DE-He213 |
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ddc 630 misc ratio of fatty acid misc oxidation determining method misc French fries misc deep fat frying |
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ddc 630 misc ratio of fatty acid misc oxidation determining method misc French fries misc deep fat frying |
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ddc 630 misc ratio of fatty acid misc oxidation determining method misc French fries misc deep fat frying |
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Elektronische Aufsätze Aufsätze Elektronische Ressource |
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Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems |
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Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems |
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Jung, Sang Sik |
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Food science and biotechnology |
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Jung, Sang Sik Kim, Mi-Ja Lee, JaeHwan |
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Jung, Sang Sik |
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10.1007/s10068-014-0192-3 |
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verfasserin |
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estimating the time of frying oils have been used for french fries based on profile changes of fatty acids derived from heated oil model systems |
| title_auth |
Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems |
| abstract |
Abstract Time of use for frying oils recovered from French fries was estimated based on ratios of fatty acids and values of conjugated dienoic acid (CDA) and/or p-anisidine (p-AV) derived from oxidation data of oils heated to 180°C in model systems. Changes in CDA and p-AV values in oils occurred faster than changes in ratios of fatty acids (oleic to linoleic acids, O/L) and saturated to unsaturated fatty acids (SFAs/UFAs). Oil use times estimated by O/L SFAs/UFAs ratios, and on CDA and p-AV values in oil recovered from French fries were 1.38, 1.42, 0.36, and 0.22 h, respectively. The actual oil use time was 1.5 h. Although oxidation parameters from heated oil models may not accurately reflect changes in oils during deep-fat frying of French fries, ratios of fatty acids in oils may be more useful for predicting the use time of frying oils than CDA and p-AV values. |
| abstractGer |
Abstract Time of use for frying oils recovered from French fries was estimated based on ratios of fatty acids and values of conjugated dienoic acid (CDA) and/or p-anisidine (p-AV) derived from oxidation data of oils heated to 180°C in model systems. Changes in CDA and p-AV values in oils occurred faster than changes in ratios of fatty acids (oleic to linoleic acids, O/L) and saturated to unsaturated fatty acids (SFAs/UFAs). Oil use times estimated by O/L SFAs/UFAs ratios, and on CDA and p-AV values in oil recovered from French fries were 1.38, 1.42, 0.36, and 0.22 h, respectively. The actual oil use time was 1.5 h. Although oxidation parameters from heated oil models may not accurately reflect changes in oils during deep-fat frying of French fries, ratios of fatty acids in oils may be more useful for predicting the use time of frying oils than CDA and p-AV values. |
| abstract_unstemmed |
Abstract Time of use for frying oils recovered from French fries was estimated based on ratios of fatty acids and values of conjugated dienoic acid (CDA) and/or p-anisidine (p-AV) derived from oxidation data of oils heated to 180°C in model systems. Changes in CDA and p-AV values in oils occurred faster than changes in ratios of fatty acids (oleic to linoleic acids, O/L) and saturated to unsaturated fatty acids (SFAs/UFAs). Oil use times estimated by O/L SFAs/UFAs ratios, and on CDA and p-AV values in oil recovered from French fries were 1.38, 1.42, 0.36, and 0.22 h, respectively. The actual oil use time was 1.5 h. Although oxidation parameters from heated oil models may not accurately reflect changes in oils during deep-fat frying of French fries, ratios of fatty acids in oils may be more useful for predicting the use time of frying oils than CDA and p-AV values. |
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5 |
| title_short |
Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems |
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https://dx.doi.org/10.1007/s10068-014-0192-3 |
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Kim, Mi-Ja Lee, JaeHwan |
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Kim, Mi-Ja Lee, JaeHwan |
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| doi_str |
10.1007/s10068-014-0192-3 |
| up_date |
2024-07-03T21:46:36.981Z |
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1803596015320694784 |
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| score |
7.3985004 |