The present study sought for practical ways to improve the frying performance of
oils without compromising the availability of the essential fatty acids and nutraceuticals.
To this end, the influence of temperature, oxygen concentrations, and compositions of
minor components on frying performance was investigated.
A novel frying protocol, utilizing carbon dioxide blanketing, was developed and
found to significantly improve the performance of the frying oil. Optimizing both the
amounts and the compositions of endogenous minor components also improved the
performance of the frying oil.
Twenty one novel antioxidants were synthesized and evaluated under frying and
storage conditions. Antioxidant formulations consisting of a combination of endogenous
and synthesized antioxidants were developed and tested in an institutional frying
operation.
A rapid and effective frying test was developed to assess the frying performance
of oils and applied antioxidants. Furthermore, a novel procedure for direct
hydroxynonenal analysis in frying oil was developed. / xx, 249 leaves; 29 cm
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:ALU.w.uleth.ca/dspace#10133/3257 |
| Date | January 2011 |
| Creators | Aladedunye, Adekunle Felix |
| Contributors | Przybylski, Roman |
| Publisher | Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, 2011, Arts and Science, Department of Chemistry and Biochemistry |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | en_US |
| Detected Language | English |
| Type | Thesis |
| Relation | Thesis (University of Lethbridge. Faculty of Arts and Science) |
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