4.1 Frying Medium4.2 Classification and Choice of Frying Medium4.3 Chemistry of the Frying Medium4.4 Chemistry of Lipid Oxidation During Frying4.5 Formation of Volatile Products4.6 Sterol Oxidation4.7 Tocopherol Oxidation4.8 Formation of Trans Fatty Acids4.9 Techniques for Measuring Lipid Oxidation4.10 Key ConceptsReferences