Minor components in oils and their effects on frying performance

被引：13
作者：
机构：
[1] Max Rubner-Institute (Federal Research Institute for Nutrition and Food), Detmold
[2] University of Lethbridge, Lethbridge, AB
来源：
Przybylski, R. (roman.przybylski@uleth.ca) | 2013年 / Wiley-VCH Verlag卷 / 25期
关键词：
5;
D O I：
10.1002/lite.201300267
中图分类号：
学科分类号：
摘要：
Minor components are the non-triacylglycerol constituents of oil and constitute up to 5% of the total lipid composition. Though minor in composition, they can exert major influence on the performance of oil during frying. The effect of the minor components on frying performance depends on their chemical nature, composition and amount in the oil. Among these minor components tocopherols, phytosterols, phospholipids, γ-oryzanol, lignans, phenolics, and carotenoids are the most important. Here, their effect on the frying performance of edible oils is discussed. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
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页码：87 / 90
页数：3
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