Terpene ester compounds as autoxidation inhibitors for frying oils

dc.contributor.author White, Pamela
dc.contributor.author White, Pamela
dc.contributor.author Hammond, Earl
dc.contributor.author Ulusoy, Baran
dc.contributor.department Iowa State University Research Foundation, Inc.
dc.date 2018-02-17T21:58:22.000
dc.date.accessioned 2020-06-30T06:15:56Z
dc.date.available 2020-06-30T06:15:56Z
dc.date.embargo 2016-08-31
dc.date.issued 2010-05-25
dc.description.abstract <p>The present invention relates to a method of preventing or reducing oxidation of a frying oil during frying. The method involves adding a terpene ester compound, including a terpenol esterified to a fatty acid, to a frying oil under conditions effective to prevent or reduce oxidation of the frying oil during frying. Also disclosed are frying oil compositions containing a frying oil and a terpene ester compound including a terpenol esterified to a fatty acid, as well as food products fried with such frying oil compositions.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/patents/321/
dc.identifier.articleid 1321
dc.identifier.contextkey 9058690
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath patents/321
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/56703
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/patents/321/US7722909.pdf|||Fri Jan 14 23:35:08 UTC 2022
dc.subject.disciplines Food Chemistry
dc.subject.disciplines Food Processing
dc.subject.disciplines Human and Clinical Nutrition
dc.subject.disciplines Molecular, Genetic, and Biochemical Nutrition
dc.title Terpene ester compounds as autoxidation inhibitors for frying oils
dc.type article
dc.type.genre patent
dspace.entity.type Publication
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relation.isOrgUnitOfPublication 0b21e0ba-edf0-4137-9d16-53da01b11c6e
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