Article

Quality and consumption of oxidized lipids from deep-frying fats and oils in New Zealand

1997-09-01

Abstract excerpt

Samples of beef dripping and plant oil-based deep-frying fat were obtained from fast-food premises in Christchurch, New Zealand, as well as samples of deep-fried battered fish and potato chips. The fat in these samples was analyzed for level of oxidation by measuring acid value, peroxide value, polar compounds, thiobarbituric acid-reactive substances (TBARS), and conjugated dienes. The acid and peroxide value resu...

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Literature Corpus work: 251a4162-eae9-5b9e-a24e-0101fabda321
DOI: 10.1007/s11746-997-0026-z

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