Article

Lipids and phytosterol oxidation in commercial French fries commonly consumed in Sweden

2008-03-01

Abstract excerpt

Industrial frying oils continuously evolve as efforts are made to improve their overall quality because of health concerns. The objectives of this study were to determine fatty acids, tocopherols, sterols, and phytosterol oxidation products (POPs) in French fries, which are commonly consumed in Sweden. Five different commercial prefried French fries and four samples of French fries prepared in different fast food...

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Identifiers and source

Literature Corpus work: 17712954-7ef0-5af9-95ec-31a72f5b3ece
DOI: 10.1016/j.jfca.2007.09.008

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