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Tocopherol loss, deep frying

Gordon, M.H. and Kourimska, L. 1995. Effect of Antioxidants on Losses of Tocopherols during Deep-Fat Frying. Food Chem. 52 175-177. [Pg.32]

Gordon, M.H. and Konrimska, L. (1995). Effect of antioxidants on losses of tocopherols during deep-fat frying. Food Chem., 52, 175. [Pg.135]

Deep-fat frying of foods causes vitamin E losses of 32 to 75%. However, normal home baking or cooking in water do not involve large losses of tocopherol. Also, being insoluble in water, tocopherols are not drained off with water. [Pg.1108]

See other pages where Tocopherol loss, deep frying is mentioned: [Pg.24]    [Pg.307]    [Pg.96]    [Pg.96]    [Pg.193]    [Pg.274]    [Pg.1106]   
See also in sourсe #XX -- [ Pg.408 ]



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