Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.

@article{Li2017EffectsOF,
  title={Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.},
  author={Xiaodan Li and Jinwei Li and Yong Wang and Peirang Cao and Yuanfa Liu},
  journal={Food chemistry},
  year={2017},
  volume={237},
  pages={
          98-105
        }
}
The effects of frying oils' fatty acids profile on the formation of polar components and their retention in French fries and corresponding deep-fried oils were investigated in the present study, using oils with different fatty acids composition. Our analysis showed that the total polar compounds (TPCs) content in French fries was only slightly lower than that in deep-fried oils, indicating that there was no significant difference considering the amounts of TPCs in French fries and deep-fried… CONTINUE READING

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