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https://pmc.ncbi.nlm.nih.gov › articles
Factors such as moisture and starch content contribute to oil degradation with starch accelerating the process while amino acids

https://www.sciencedirect.com › science › article › pii
During frying water is commonly associated with hydrolytic cleavage of TGs however water released from the food matrix may also

https://www.aocs.org › resource › formation-of-new...
Hydrolysis occurs due to the presence of moisture in the food This involves breaking ester bonds releasing free fatty

https://www.sciencedirect.com › science › article › pii
This work evaluated the feasibility of total polar compound TPC and its five components to monitor the deterioration

https://www.mdpi.com
However the oil quality is degraded at elevated temperatures and thus must be examined frequently because of the

https://www.researchgate.net › publication
It is likely that soybean oil composition deteriorates much faster than any other vegetable oil at elevated temperatures

https://link.springer.com › article
AFA offers superior protection against triacylglycerol degradation during frying compared to TP and TBHQ In the

https://iadns.onlinelibrary.wiley.com › doi › full
The moisture in the food reacts with the triacylglycerol ester bonds present in the oil leading to hydrolysis and the

https://www.ijmra.in
The effect of vacuum frying process on the quality of germinated soybean seeds was evaluated to develop the empirical models for