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Investigation and valuation of the changes of edible fats and oils by thermal degradation during cooking, roasting, baking and deep-frying
Project
Project code: MRI-GE-02-49
Contract period: 01.01.2001
- 31.12.2021
Purpose of research: Inventory & Assessment
Quality improvements of edible fats and oils Publications: Matthäus, B.: Lipid Technology 17 (2005), p. 35-38 Matthäus, B.: Eur. J. Lipid Sci. Technol. 108 (2006), p. 200-211 Mariod, A.; Matthäus, B.: IAOCS 83 (2006), p. 529-538 Matthäus, B.; Haase, N. U.; Unbehend, G., Chemical and sensory characteristics of products fried in high-oleic, low-linolenic rapeseed oil. J. Amer. Oil Chem. Soc. 2009, 86, 799-808. Brühl, L.; Unbehend, G.: Preparation of doughnuts using partially hydrogenated peanut oil and alternative products with reduced content of trans-fatty acids. Journal of Consumer Protection and Food Safety 8 (2013) 155-163. Brühl, L.; Weisshaar, R.; Matthäus, B., Epoxy fatty acids in used frying fats and oils, edible oils and chocolate and their formation in oils during heating. Eur. J. Lipid Sci. Technol. 2016, 118, 425-434
Section overview
Subjects
- Food Processing
- Toxicology
