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The fatty acid content of selected foods before and after cooking
Author(s) -
Chang Irene C. L.,
Tchen Li Ing Yang,
Watts Betty M.
Publication year - 1952
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02631463
Subject(s) - food science , chemistry , linoleic acid , fatty acid , deep frying , composition (language) , biochemistry , linguistics , philosophy
Summary Effect of cooking on the fatty acid composition of the extracted fat of baked products, butterscotch, frying fat, and stewed soybeans was studied. Except for the frying fat, no significant loss of essential fatty acid was observed among all the samples. Slight losses of linoleic acid occurred when vegetable oil had been used for deep fat frying for several hours.