TY  - SER
AU  - Basuny,Amaoy M.M.
TI  - Influence of grape seed phenolic compounds on thermal stability of frying oils
KW  - Frying
KW  - Health aspects
KW  - Oils and fats, Edible
KW  - Effect of temperature on
KW  - Grape seed oil
KW  - Antioxidants
KW  - Lipids
KW  - phenolic compounds
N1  - Includes references
N2  - The effects of grape seed phenolic compounds 00 quality charneteristics of a blend of sunflower. cottonseed oil during deep-fat frying (at 180°C) of potato chips for 4hJday for 5 days in five systems were detennined in this study. The systems used were a blend of sunflower: cotton seed oils (1:1 v/v) without antioxidant (control), with 200 ppm butylated hydroxytoluene (BHT), and 200, 400 and 800 ppm grape seed polyphenols. Analysis was carried out daily after frying to follow up the deterioration the occurred in the oil
UR  - http://nile.enal.sci.eg/EALE/2004/EJFS/3204/1-2/65.pdf
ER  -