Page 138

· Se GURI d A d Al I me NT ARIA ·

oil components. JAOCS 77:925–931
10. Aparicio R, Roda L, Albi MA, Gutierrez F
(1999) Effect of various compounds on virgin
olive oil stability measured by Rancimat. J
Agric Food Chem 47:4150–4155
11. Normand L, Eskin NAM, Przybylski R (2003)
Comparison of the frying stability of regular
and low-linolenic acid soybean oils. J Food
Lipids 10:81–90
12. Dobarganes C, Marquez-Ruiz G, Velasco
J (2000) Interaction between fat and food
during deep-frying. Eur J Lipid Sci Technol
102:521–528
13. Firestone D (1999) Official methods and
recommended practices of the American Oil
Chemists’ Society, 5th edn. AOCS, Champaign
14. Association of Official Analytical Chemists
(1990) Official methods of analysis of the
Association of Official Analytical Chemists
15th edn. AOAC Inc. Arlington, VA, Method
982.27
15. International Organization for Standardization
(2007) Animal and vegetable fats and oils—
determination of polymerized triglycerides
content by high-performance size-exclusion
chromatography (HPSEC), ISO, Geneva, Stan-
dard No. 16931
16. International Organization for Standardization
(2004) Animal and vegetable fats and oils—
determination of anisidine value, ISO, Geneva,
Standard No. 6885
17. Warner K (1991) Assessment of fats and oils
quality. In: Perkin EG (ed) Analyses of fats,
oils, and lipoproteins. AOCS Champaign, pp
344–386
18. Firestone D, Stier RF, Blumenthal M (1991)
Regulation of frying fats and oils. Food Tech-
nol 45:90–94
19. Tompkins C, Perkins EG (2000) Frying per-
formance of lowlinolenic acid soybean oil. J
Am Oil Chem Soc 77:223–229
20. Dobarganes MC, Marquez-Ruiz G (1996)
Dimeric and higher oligomeric triglycerides.
In: Perkins EG, Erickson MD (eds) Deep
frying: chemistry, nutrition, and practical
applications. AOCS Champaign, pp 89–111
21. Petukhov I, Malcolmson LJ, Przybylski R,
Armstrong L (1999) Storage stability of potato
chips fried in genetically modified canola oils.
JAOCS 76:886–896
22. Gordon MHL, Kourimska L (1995) Effect of
antioxidants on losses of tocopherols during
deep-fat frying. Food Chem 52:175–177
23. Aggelousis G, Lalas L (1997) Quality changes
of selected vegetable oils during frying dough-
nuts. Riv Ital Sost Gras 74:559–565
24. Tompkins C, Perkins EG (2000) Frying per-
formance of lowlinolenic acid soybean oil. J
Am Oil Chem Soc 77:223–229
25. Pritchard MK, Adam LR (1994) Relationship
between fry color and sugar concentration in
stored Russet Burbank and Shepody potatoes.
Am Potato J 71:59–60
26. Warner K, Orr P, Parrott L, Glynn M (1994)
Effects of frying oil composition on potato chip
stability. J Am Oil Chem Soc 71:1327–1331 n

438 A&G 104 • Tomo XXVI • Vol. 3 • 428-438 • (2016)