000130397 001__ 130397
000130397 005__ 20240125162929.0
000130397 0247_ $$2doi$$a10.1111/jfpp.12612
000130397 0248_ $$2sideral$$a95194
000130397 037__ $$aART-2016-95194
000130397 041__ $$aeng
000130397 100__ $$0(orcid)0000-0003-0865-4159$$aAbenoza, M.$$uUniversidad de Zaragoza
000130397 245__ $$aChanges in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying
000130397 260__ $$c2016
000130397 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130397 5203_ $$aDeep fat frying is an important cooking process in Mediterranean countries. Olive oil is a very convenient fat to use for this culinary purpose. The chemical composition of olive oils differs from edible oils in terms of fatty acid and antioxidant compounds that gives olive oil its greater stability. The aim of this work was to describe the stability of Picual and Arbequina olive oil during deep frying of frozen potatoes in comparison with high oleic sunflower oil. Changes in different physicochemical and nutritional parameters were studied during frying. Picual olive oil had a higher stability in comparison with high oleic sunflower oil and Arbequina olive oil. Picual olive oil is very suitable for frying because it is able to undergo the greatest number of frying cycles without exceeding the limits allowed by regulations. This behavior is due to its phenolic content, the lower loss in tocopherol and better stability. Practical Applications: The information gained from this research could be very appropriate for consumers and for the industry to know which variety of olive oil is more suitable for frying longer frying cycles without exceeding the limits allowed by regulation and remain in good quality.
000130397 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000130397 590__ $$a0.791$$b2016
000130397 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b95 / 127 = 0.748$$c2016$$dQ3$$eT3
000130397 592__ $$a0.402$$b2016
000130397 593__ $$aChemical Engineering (miscellaneous)$$c2016$$dQ2
000130397 593__ $$aFood Science$$c2016$$dQ2
000130397 593__ $$aChemistry (miscellaneous)$$c2016$$dQ2
000130397 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130397 700__ $$aDe las Heras, P.
000130397 700__ $$aBenito, M.
000130397 700__ $$0(orcid)0000-0001-8836-1983$$aOria, R.$$uUniversidad de Zaragoza
000130397 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, A. C.$$uUniversidad de Zaragoza
000130397 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000130397 773__ $$g40, 3 (2016), 353-361$$pJ. food process. preserv.$$tJournal of Food Processing and Preservation$$x0145-8892
000130397 8564_ $$s1490980$$uhttps://zaguan.unizar.es/record/130397/files/texto_completo.pdf$$yPostprint
000130397 8564_ $$s2300614$$uhttps://zaguan.unizar.es/record/130397/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130397 909CO $$ooai:zaguan.unizar.es:130397$$particulos$$pdriver
000130397 951__ $$a2024-01-25-15:07:20
000130397 980__ $$aARTICLE