Source: Grasas y Aceites; Vol. 68 No. 4 (2017); e223 ; Grasas y Aceites; Vol. 68 Núm. 4 (2017); e223 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2017.v68.i4

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Acrylamide in fried potatoes: An updated review ; Acrilamida en patatas fritas: Revisión actualizada

Authors : Masson, Lilia; Muñoz, José Reinaldo; Romero, Nalda

Subjects: Acrylamide; Atmospheric and vacuum frying; Potatoes

Source: Grasas y Aceites; Vol. 58 No. 2 (2007); 185-193 ; Grasas y Aceites; Vol. 58 Núm. 2 (2007); 185-193 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2007.v58.i2

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Nutritional and sensorial evaluation of Proboscidea parviflora (cat´s claw) oil. ; Evaluación nutricional y sensorial del aceite de Proboscidea parviflora (uña de gato)

Authors : Ortega-Nieblas, M.; Robles-Burgueño, M. R.; Vázquez-Moreno, L.

Subjects: Fried; Nutritional analysis; Oleaginose

Source: Grasas y Aceites; Vol. 54 No. 1 (2003); 48-52 ; Grasas y Aceites; Vol. 54 Núm. 1 (2003); 48-52 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2003.v54.i1

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Stability of potato crisps subjected to several conditions of storage ; Estabilidad de papas crisps sometidas a diferentes condiciones de almacenamiento

Authors : Masson, Lilia; Urra, Carlos; Izaurieta, Macarena

Subjects: Chemical analysis; Crisps potatoes; Sensory analysis

Source: Grasas y Aceites; Vol. 52 No. 3-4 (2001); 175-183 ; Grasas y Aceites; Vol. 52 Núm. 3-4 (2001); 175-183 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2001.v52.i3-4

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Industrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage ; Fritura industrial de patatas crisps. Influencia del grado de insaturación de la grasa de fritura sobre la estabilidad oxidativa durante el almacenamiento

Authors : Robert, Paz; Masson, Lilia; Romero, Nalda

Subjects: Partially hydrogenated sunflower oil; Potatoes chips; Stability

Source: Grasas y Aceites; Vol. 52 No. 6 (2001); 389-396 ; Grasas y Aceites; Vol. 52 Núm. 6 (2001); 389-396 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2001.v52.i6

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Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods. ; Comportamiento de aceites poliinsaturados en la preparación de patatas fritas para consumo inmediato: Formación de nuevos compuestos y comparación de métodos analíticos

Authors : Masson, L.; Robert, P.; Romero, N.

Subjects: frying oil (quality); Polar compounds; Polyunsaturated oil

Source: Grasas y Aceites; Vol. 48 No. 5 (1997); 273-281 ; Grasas y Aceites; Vol. 48 Núm. 5 (1997); 273-281 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.1997.v48.i5

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Lipid exchange during frying of frozen prefried potatoes in high oleic sunflower oil ; Intercambio lipídico durante la fritura de patatas prefritas congeladas en aceite de girasol alto oleico

Authors : Pozo Díez, R. M.; Masoud Musa, T. A.; Pérez Camino, M. C.

Subjects: Frozen prefried potatoes; sunflower oil; Lipid exchange

Source: Grasas y Aceites; Vol. 46 No. 2 (1995); 85-91 ; Grasas y Aceites; Vol. 46 Núm. 2 (1995); 85-91 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.1995.v46.i2

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Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes ; Fritura de patatas en aceite de girasol. Estudio comparativo del grado de alteración del aceite de la freidora y del extraído de las patatas

Authors : Sánchez Muniz, F. J.; Cuesta, C.; Garrido-Polonio, M. C.

Subjects: Frying; Potatoes; Sunflower oil

Source: Grasas y Aceites; Vol. 45 No. 5 (1994); 300-305 ; Grasas y Aceites; Vol. 45 Núm. 5 (1994); 300-305 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.1994.v45.i5

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