Stability of bioactive compounds in olive-pomace oil at frying temperature and incorporation into fried foods

Stability of bioactive compounds in olive-pomace oil at frying temperature and incorporation into fried foods

This article belongs to the Special Issue Safety and Nutritional Quality of Mediterranean Food and Food Products.

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Bibliographic Details
Main Authors: Ruiz Méndez, Mª Victoria, Márquez Ruiz, Gloria, Holgado, Francisca, Velasco, Joaquín
Other Authors: Interprofesional del Aceite de Orujo de Oliva
Format: artículo biblioteca
Language:English
Published: Multidisciplinary Digital Publishing Institute 2021-11-24
Subjects:Frying, French fries, Nuggets, Croquettes, Olive-pomace oil, Triterpenic alcohols, Oleanolic acid squalene, Sterols, Tocopherols, Aliphatic alcohols,
Online Access:http://hdl.handle.net/10261/258868
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http://hdl.handle.net/10261/258868

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